Cauliflower, Chickpea and Lentil Dahl

I absolutely love curries! Especially this time of year, when it’s dark when you get up in the morning and dark when you get home in the evening, This warm, rich, spicy dish contain some amazingly beneficial ingredients:

Ginger could act as an effective pain reliever from the agony of arthritis. Ginger is also a traditional cold remedy and contains the antioxidants gingerol, shagaol, and zingerone. It is the zingerone that reacts with the free radicals that can cause tissue damage and joint inflammation, and so helps to reduce the pain of arthritis.

Curcumin is the primary active compound in turmeric which is found in curry powders, as well as being used neat in curries. A recent study from the U.S. found that eating turmeric can slow down the build up of plaques on the brain - the main cause of Alzheimer's - by up to 50 per cent.

Onions contain an agent called diallyl sulfide, which prompts the body to make more of the cancer-fighting molecule glutathione-S-transferase. These are a family of enzymes that play an important role in the detoxification of harmful stomach bacteria.

Garlic has been found to have a wide range of health benefits, from protecting the heart by lowering cholesterol to helping to purify the blood. It also contains allicin, which is a potent anti-cancer agent, and it increases protection from stomach cancer by promoting the production of protective enzymes in the stomach.

I could go on forever, but enough of my nutrition geekiness, here’s the recipe:

INGREDIENTS

  • 1tsp turmeric

  • 1tsp chilli powder

  • 2tsp ground cumin

  • 1tbsp coconut oil

  • 1 red onion, roughly chopped

  • 2 cloves garlic

  • 3cm fresh grated ginger

  • 1 x 400ml can coconut milk

  • 1 x 400g can chickpeas, drained

  • 150g dried red lentils

  • 100g spinach

  • salt and pepper

METHOD

1. Put the dry spices in a frying pan, and dry-fry for 1 min with a pinch of salt

2. Heat the oil over a medium heat for 1 min, add onion and sauté for 5 mins

3. Add the garlic and ginger and stir-fry for a few mins

4. Pour in the coconut milk with a pinch of salt and pepper

5. Add the drained chickpeas and the lentils.

6. Cook, covered, for 20 mins For the last 5 mins, drop in the spinach and stir so it wilts in with the mix.

7. Blitz the cauliflower in a food processor to make cauliflower rice and serve!

RecipesSanna Atherton