Recipe: Chickpea and lentil dhal with coconut cauliflower rice

From the bestselling Get the Glow by Madeleine Shaw. 

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Chickpea and lentil dhal with coconut cauliflower rice

The combined flavours in this dish make for an incomparable taste sensation. It may be vegetarian, but it offers a solid source of protein in the form of lentils. It is best enjoyed on a cold evening, snuggled up with a movie. 

Serves 4

1 tsp turmeric

1 tsp chilli powder

2 tsp ground cumin

1 tbsp 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

Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt. Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes. Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper. Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.

Serve with Coconut cauliflower rice.

Coconut cauliflower rice

Serves 4

1 cauliflower, stalk removed and roughly chopped

1 tbsp coconut oil

1 white onion, finely diced

½ tsp ground cardamom

200ml coconut milkPut the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.

Heat the coconut oil in a large pot over a medium to high heat, then add the onion and cook for 5 minutes. Throw in the cardamom and stir for 30 seconds, then add the cauliflower and coconut milk, and cook for a further 10 minutes.