- 1 tbps oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp madras curry paste
- 2 tbsp no added salt tomato paste
- 1 ½ cup dried red lentils, rinsed and drained
- 2 carrot, chopped
- 750g cauliflower, cut into small florets
- 1 litre reduced salt vegetable stock
- 1 ½ cups frozen edamame (soybeans)
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltcae2bfbdd8971379/635fc78fe33c7d53bb6de361/Cauliflower-and-Edamame-Dhal-image-1.jpg?width=871&height=383&format=jpg&quality=95&crop=910%3A400)
Cauliflower and edamame dhal
Serves: 6
Prep: 10
Cook: 20
Ingredients
Method
- Heat oil in a saucepan and sauté onion and garlic until onion is soft.
- Stir through curry paste and cook for 1 minute.
- Add tomato paste, lentils, carrot, cauliflower and stock.
- Bring mixture to boil then reduce heat and simmer for 15-20 minutes or until lentils are soft.
- Add edamame and heat for 2 minutes or until cooked.
- Can be serve with cooked brown rice or naan bread.
Tips
- Frozen green peas can be substituted for the edamame beans. Frozen edamame beans (without the pod) can be purchased from Asian supermarkets.