Vegetable Dhal

Cook Time 35 minutes

Servings 2


2 tbsp coconut oil

1/2 cup dried yellow split peas

1 brown onion finely chopped

1 small knob of ginger

1/4 of a cauliflower head, chopped

300g cabbage, shredded

1 small zucchini, grated

270ml can of coconut milk

1 tbsp coconut oil

2 tsp cumin seeds

1 1⁄2 tsp ground turmeric

1 small handful of parsley

2 tbsp Greek-style yoghurt

Salt and pepper


Place the split peas in a saucepan and cover with 1L of water. Add a good pinch of salt and bring to the boil. Add roughly chopped onion and ginger and allow to soften. Reduce the heat and simmer for 10 minutes then add the cauliflower, cabbage and zucchini and continue to cook for a further 10 minutes until the split peas and vegetables are soft and the consistency is soupy.

Stir in half of the coconut milk and cook for 2 minutes until the curry has thickened. Remove from heat and keep warm.

Place pan over a medium heat and add the remaining oil and spices. Cook for a few seconds until fragrant, and then tip into the vegetable curry. Fold through, and then check the seasoning.

Serve with vegetable dahl a dollop of yoghurt and parsley.


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