Yellow Split Pea, Potato and Cauliflower Dhal
Ready in: Under 15 Mins
In aid of World Environment Day, the Vegan Society has created what is thought to be the lowest carbon curry ever, which is also 100% vegan. The recipe will feed 50 people for just over £20, with its carbon footprint calculated to be a mere 8.92kg CO2e. The non-vegan version of this recipe – a beef and lentil curry – would have an estimated carbon footprint of 130.56kg CO2e, a whopping 15 times more than the vegan equivalent. Enjoy!
Ingredients:160g yellow split peas
80g red onion, chopped
1 1/2 tsp garlic puree
1 tbsp ginger puree
20g tomatoes, diced
1 tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
A pinch of cinnamon (optional)
80g cauliflower, cut into florets
80g locally sourced potatoes
20g baby spinach, washed
A few sprigs of fresh coriander
2 tbsps rapeseed oil
Salt, to season
- Rinse the split peas under cold running water to remove any dust and put into a large saucepan. Cover with double the amount of water and bring to a boil. Turn down to simmer and cook for approximately 40 minutes, until tender but not breaking up.
- Add 75ml of rapeseed oil in a pan along with the diced red onion and cook until the onion is soft and translucent, and the water has evaporated. Add the sliced garlic to the onion and cook for two minutes. Add the ginger puree and cook for a further minute
- Add the cumin seeds, black mustard seeds and turmeric and cook over a low heat for a further five minutes.
- Add the chopped tomatoes and continue cooking for another ten minutes
- Cut the potatoes and mix with the cauliflower florets, adding a teaspoon of turmeric, salt and rapeseed oil. Mix well to ensure everything is coated evenly. Spread over a baking tray and cook in the oven at 200C/400F/Gas 6, until tender and crisp.
- Add any remaining turmeric and cinnamon (optional) to the onion mixture and cook for five minutes.
- When the split peas have cooked, drain thoroughly and add to the spice mix, stirring to combine. Add water, to cover the split peas and mix thoroughly. Let the mix cook for 15 minutes.
- Taste the mixture, and season with salt, stir in the spinach and half of the chopped coriander. Mix the remaining coriander with the roast cauliflower and potatoes.
- Spoon the dhal into serving dishes and top with some of the roast cauliflower and potato mix.