Have fun cooking this versatile collection of dishes

Serve with naan bread poppadoms and rice

CAULIFLOWER DHAL

By Leanne Kitchen, from Cauliflower is King

Serves 4 | Prep 15 mins plus soaking | Cook 40 mins

INGREDIENTS

• 280g (10oz) yellow split peas

• 2 tbsp vegetable oil

• 1 tsp yellow mustard seeds

• 900g (2lb/about 1 small– medium) cauliflower, trimmed and cut into 1cm (½in) pieces

• 2 garlic cloves, finely chopped

• 1½ tbsp finely chopped fresh ginger

• ¼ tsp ground turmeric

• 1 tsp cumin seeds

• 2 medium green chillies, thinly sliced

• 20 curry leaves

• 250ml (9fl oz) coconut milk

• 1 tsp sea salt, or to taste

• 2 tbsp lime juice, or to taste

METHOD

1 Place the yellow split peas in a large bowl, cover with cold water, then soak for 2 hours. Drain well, then combine in a large saucepan with 875ml (30fl oz) water. Bring to the boil, skimming off any scum that rises to the surface. Simmer over medium heat for 25 minutes or until the peas are tender and the mixture is thick, but still a little soupy.

2 Remove from the heat.

3 While the peas cook, heat the oil in a large saucepan over medium heat. Add the mustard seeds and cook for 1-2 minutes or until they pop. Add the cauliflower, stir well, then cover and cook for 13 minutes, stirring often, or until the cauliflower is tender.