Creamy sprout, hazelnut & leek pasta
Use up your leftover Christmas brussels sprouts in this comforting pasta recipe. The dish is healthy and low in calories, making it ideal after those festive indulgences
Red cabbage, cauliflower & coconut dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small cauliflowerbroken into small florets
- 2 tbsp rapeseed oil
- 1 onionfinely chopped
- 200g red cabbagesliced
- thumb-sized piece of gingerpeeled and grated
- 2 garlic clovescrushed
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp black mustard seeds
- small handful of curry leaves
- 300g split red lentils
- 1.25 litres hot low-salt vegetable stock
- 1 limejuiced
- 2 tbsp coconutflakes, toasted
- corianderleaves and chopped chilli, to serve (optional)
Nutrition: Per serving
- kcal421
- fat12g
- saturates5g
- carbs50g
- sugars9g
- fibre10g
- protein22g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
step 2
Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.
