spicy dhal

serves 6–8

500 g (1 lb 2 oz/2 cups) red lentils, rinsed

100 g (3½ oz/½ cup) jasmine rice, rinsed

200 ml (7 fl oz) coconut milk

1 carrot, finely diced

¼ small cauliflower, cut into small florets

1 cinnamon stick

1 bay leaf

3 teaspoons yellow curry paste

¼ teaspoon green curry paste

1 teaspoon sea salt

3 teaspoons boiling water

50 g (1¾ oz) baby spinach leaves

80 g (2¾ oz/½ cup) frozen peas

1 teaspoon olive oil

½ teaspoon fennel seeds

½ teaspoon cumin seeds

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon vegetable stock (bouillon) powder

½ teaspoon xylitol (see note)

½ teaspoon freshly ground black pepper

Greek-style yoghurt, to serve

Put the lentils, rice and 1 litre (35 fl oz/4 cups) water in a large saucepan over high heat. Bring to the boil, then reduce the heat to medium–low, add the coconut milk, carrot, cauliflower, cinnamon stick and bay leaf and simmer, uncovered, for 15 minutes.

Put the yellow and green curry pastes in a small bowl with ½ teaspoon of the sea salt and the boiling water and stir well to combine. Add to the lentil mixture and cook, stirring occasionally, for a further 15 minutes, or until the lentils are tender. Stir in the spinach and peas and cook for 3 minutes, or until the spinach has wilted and is bright green. Discard the cinnamon stick and bay leaf.

Meanwhile, heat the olive oil in a small frying pan over high heat. Add the fennel seeds, cumin seeds, turmeric and coriander and cook for 30 seconds, or until aromatic. Transfer to a bowl and add the stock powder, xylitol, remaining salt and the pepper and stir to combine.

Serve the warm dhal with the seeds and spices sprinkled over the top and the yoghurt on the side.