This autumnal one-pot is full of rich flavours and warming spices...
A Mindful Chef take on the Indian classic, featuring warming garlic and ginger, indulgent coconut milk and vitamin-packed spinach. It's finished off with a sprinkling of coriander and a side of juicy red peppers and tenderstem broccoli...
Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Rinse the brown rice and place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins then drain the rice and keep warm.
Rinse the red lentils and place in a separate pan with water and bring to the boil, cook for 8 mins until they are al dente (still have a bit of a bite to them). Drain using a sieve and set aside ready for the curry sauce.
Finely chop the onion and peel and grate the garlic and ginger. Heat a large pan with 1 tbsp oil on a medium heat and add the onion. Gently fry for a few mins until golden in colour. Then add the garlic and ginger and continue to cook for 1-2 mins without burning. Add the curry powder and allow the flavour to develop for a further minute before adding the chopped tomatoes and coconut milk (keep 2 tbsp of coconut milk back for garnish). Allow to simmer for 10 mins before adding the lentils. Continue cooking until the lentils are cooked through (about 10 mins). Add the spinach to the dahl and stir through to wilt.
Meanwhile, cut the red peppers into bite-sized pieces. Trim the tenderstem and cut any thick stalks in half lengthways. Place the red peppers and tenderstem on a baking tray lined with parchment paper. Drizzle with 1 tbsp oil and season lightly with sea salt and black pepper. Roast in the oven for 10 mins until the veggies are cooked.
Roughly chop the coriander leaves.
To serve, spoon the brown rice into four warm bowls and top with the red lentil dahl. Serve with a side of the veggies. Garnish with the remaining coconut milk, coriander and freshly squeezed lemon juice (to taste).