Recipe(tried): Cauliflower and Lentil Dal

If you want a lower fat version you can use reduced fat coconut milk and it tastes just as good! Sorry that i am unfamiliar with U.S weights and measures but if you can find a converter i can assure you that this recipe is worth the trouble! By the way this tastes even better the next day as the spices have had time to develop.

Serves 4 - 6
Ingredients
1 tbsp. of oil
1 Onion
1 clove of garlic
1 inch piece of fresh ginger, peeled and finely sliced
3 oz red lentils
1 small to medium cauliflower cut into florets and stalks removed
1 handful of garden peas
1/2 pt. coconut milk
3/4 pt. vegetable stock
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. garam masala
1 tsp. salt
2 tbsp. curry paste (Indian - medium or hot)
2 tbsp. fresh chopped coriander

Method
Heat the oil and fry the onion, garlic, ginger and dry spices gently for 5 minutes. Add the lentils and stir to coat thoroughly . Add the stock and bring to the boil. Simmer gently for 20 minutes or until the lentils are soft. Meanwhile, in a separate pan fry the curry paste for about 3 minutes on a low to medium heat ensuring that you don't burn it. Add the cauliflower and stir to coat with the curry paste. Cook for a further 3 minutes. Add the coconut milk to the cauliflower and curry paste mixture and leave it off the heat until the lentils are cooked. Now add the cauliflower mixture to the lentils and simmer until the cauliflower is cooked. Add the peas about 5 minutes before the cauliflower is cooked. Add the chopped coriander and serve with a selection of Basmati rice, naan bread, somasas etc.