A traditional Indian dhal (lentil curry) with carrots and cauliflower, served on a bed of basmati rice. Lentils are a good source of protein and fiber, and cook quickly into a thick and creamy puree. Dhal is usually eaten with rice or Indian breads, like naan or chapati, to soak up the delicious and nutritious gravy.

3 tablespoons peanut or canola oil

2 onions—chopped

2 carrots—quartered lengthways and thinly sliced

4 cloves garlic—finely chopped

1 tablespoon finely grated ginger

1½ teaspoons coriander

1½ teaspoons cumin

1 teaspoon turmeric

¾ teaspoon cinnamon

¾ teaspoon chili powder

2 cups cauliflower florets (about ¼ cauliflower)

1½ cups red lentils

14 oz (420g) canned tomatoes—chopped

1½ cups coconut milk

1½ cups vegetable or chicken stock

1½ teaspoons salt

2 cups basmati rice

2 tablespoons lemon juice

HEAT the oil in a large saucepan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally. ADD the garlic, ginger, coriander, cumin, turmeric, cinnamon and chili and cook, stirring, for a minute. ADD the cauliflower and red lentils and stir to coat them with the spice mixture. ADD the tomatoes, coconut milk, salt and stock, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer for 20 minutes, stirring occasionally. WHILE the dhal simmers, cook the rice. REMOVE the dhal from the heat and stir in the lemon juice. SERVE on a bed of basmati rice.

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