serves 2 main meals or 4 side dishes
1 tablespoon coconut oil
1 teaspoon coconut oil for toasting the hazelnuts
1 whole medium cauliflower broken into florets
1 tin chickpeas
1/2 red chilli
60g rainbow chard finely chopped
125g cooked puy lentils
2 cloves garlic finely chopped
200ml tinned coconut milk
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 black pepper
salt to taste
There’s a little bit of prep involved which you can do beforehand so assembling this dish becomes easier.
Prepare the cauliflower: In a food processor, using the grater attachment, add the cauliflower florets and grate to a fine cous cous consistency. Place to one side.
Prepare the puy lentils: Cook the puy lentils, drain and leave to one side.
Prepare the chickpeas: Roast the chickpeas, place on a baking tray and roast in oven for 10 minutes at 180c
Prepare the hazelnuts: Roughly chop the hazelnuts. Heat some coconut oil in a frying pan and toast the hazelnuts for a few minutes with the chopped garlic, stirring continuously, make sure you don’t burn the nuts. Place to one side.
Make the sauce: Add to a blender the coconut milk, turmeric, garam masala and salt & pepper, whizz until smooth. Place to one side.
Heat the coconut oil in a wok. Add the cous cous cauliflower to the wok with some salt and stir
add the chopped chilli, puy lentils and stir continuously for 2 minutes, nb. you don’t want the cauliflower to go mushy. Add the raisins, nuts and stir.
Add half the coconut milk sauce and stir.
Add half the rainbow chard and stir.
Serve in a large pasta bowl, drizzle remaining sauce, squeeze some lemon juice over and sprinkle with remaining rainbow chard.