Cauliflower and lentil dal

A friend sent me this recipe. She cooked it and was disappointed so she asked me to improve it. 

I added the ginger and doubled the coriander and the end result was delicious. 

Serves: 4 persons.

Ingredients:

• 1½ tbsp olive oil
• 1 red onion, peeled and diced
• 1 garlic clove, finely chopped
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tbsp tomato purée
• 1 tin chopped tomatoes (400g)
• 100g red lentils
• 1 vegetable stock pot
• 500g cauliflower, bite-sized florets
• 150g green beans, trimmed and chopped into thirds
• 100g Greek yogurt (I used homemade yogurt)
• 6 tbsp fresh coriander, chopped
• salt & pepper to taste

Method:

1. Heat the olive oil in a large pan over a medium-low heat. Add the onion and slowly cook for 5 min.
2. Add the garlic and cook for 1 min. Season with salt & pepper to taste.
3. Once the onions are soft, add the curry powder and the ground ginger and stir for 1 min.
4. Stir in the tomato purée, the chopped tomatoes, the red lentils, 200ml water and the vegetable stock pot. Stir to dissolve. Bring to a gentle simmer, cover and leave for 5 min.
   
   
   
5. Add the cauliflower. Simmer for around 15 min or until tender.
   
   
   
6. When the cauliflower is halfway through cooking, add the green beans and cook for 6-7 min more. If you notice the dal drying out a little just add a bit of water. I used a further 200ml of water.
   
   
   
7. Stir in the yogurt and let it get to a boil again.
   
   
   
8. Remove from the heat, correct seasoning and stir in the coriander.
   

   

   
   
   
   
9. Serve with white rice.