Veggie Dahl with Cauli Rice

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 1
Calories 443.6 kcal

Ingredients
  

  • 1 teaspoon butter
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/4 brown onion finely chopped
  • 1/2 tablespoon curry powder
  • 1/4 cup Red Split Lentils
  • 1/2 cup canned diced tomatoes
  • 1/3 cup canned coconut milk
  • 1 cup baby spinach
  • 125 g Birds Eye Coconut Cauliflower Rice
  • 1 tablespoon Greek yoghurt
  • 1 tablespoon fresh coriander

Instructions
 

  • Melt the butter in a saucepan over medium heat. Add the onion, garlic and ginger and sauté until softened. Add the curry powder and cook for 1 minute, stirring continuously.
  • Add the lentils, tinned tomatoes, coconut milk and water. Cover and simmer for 20 minutes until lentils have softened and sauce is thick and creamy.
  • If curry is too thick, add extra water to reach desired consistency. Stir through the baby spinach until wilted.
  • Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice.
  • Place cauliflower rice in a bowl and top with the curry. Serve with a dollop of Greek yoghurt and garnish with coriander.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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