The cauliflower and coconut complement each other well in this speedy veggie supper.
Serves 2
Ready in about 20 minutes
1. Discard the leaves and central core from 1 small cauliflower and break the rest into medium florets. Heat 1 tablespoon sunflower oil in a deep frying pan over a medium-high heat. Add the cauliflower and some seasoning and stir-fry for 3-4 minutes, until lightly browned in places. Add a splash of water, cover, turn the heat to low and cook gently for 6 minutes or until the cauliflower is just tender. Drain and set aside on a plate.
2. Stir in 1 teaspoon sambal oelek or minced red chilli from a jar to the pan, along with a 300g pack chilled dhal, 2 tablespoons coconut cream and the cauliflower. Stir, bring to a simmer and cook for 5 minutes.
3. Scatter with a handful of chopped fresh coriander leaves and serve with warm naan bread and extra sambal oelek, if you like.
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