Honeyoc
Is a crunchy mama!
Serves 2 generously
1.5 syns per portion on Green and Extra Easy (if using cashew nuts as HEX)
CAULIFLOWER LENTIL DHAAL
1/2 cup yellow split peas
1 medium onion, finely chopped
2 large cloves garlic, grated
1 thumb size piece ginger, grated
4 birds eye chillies sliced lengthways in half
2 medium tomatoes, chopped
2 handfuls cauliflower florets
4 cardamom pods, crushed
1/2t turmeric
1/2t black mustard seeds
1/2t ground coriander
1/2t ground cumin
1/2t garam masala
1/2t cinnamon
Salt & pepper
1/2 vegetable stock cube
2 cups water
Oil spray
Fresh coriander
Soak the split peas in warm water for an hour. Brown the onions in oil spray until translucent an slightly brown around the edges. Add the chillies, garlic, ginger and spices and cook for 5 mins, stirring often. Add the tomatoes, split peas, seasoning, stock cube and water. Cover and bring to the boil then lower heat to a gentle simmer. Simmer for 30 minutes until soft and mushy and thick. Add the cauliflower 10 minutes before it's cooked. If it’s too watery, turn up the heat and let it bubble uncovered for a few minutes. When cooked, stir in some coriander and serve with cumin rice and carrot salad!
CUMIN RICE
150g basmati rice
250ml boiling water
1 shallot, finely sliced
1 clove
Tiny piece of cinnamon stick
Pinch of cumin seeds
Salt & pepper to taste
Oil spray
Soak the rice in tap hot water for half an hour. Meanwhile brown the shallot in oil spray, add the other ingredients except rice and water and toast until slightly browned. Add a splash of water and allow to evaporate. Add the rice, salt & pepper and water. Bring to the boil and turn heat down to the very lowest setting, cover tightly and steam for 20 minutes (NO PEEKING!)
CARROT & BEETROOT SALAD
1 large carrot
1 raw beetroot
Fresh coriander
Juice of 1/2 a lemon
25g raisins (3 syns)
Salt
40 cashew nuts (2 x HEXB)
Toast the cashew nuts in a dry pan until golden and fragrant. Set aside.
Peel and coarsely grate the carrot and beetroot. Add the raisins and coriander. Squeeze the lemon juice over it and season with a pinch of salt. Serve with the toasted cashews on each serving.
1.5 syns per portion on Green and Extra Easy (if using cashew nuts as HEX)
CAULIFLOWER LENTIL DHAAL
1/2 cup yellow split peas
1 medium onion, finely chopped
2 large cloves garlic, grated
1 thumb size piece ginger, grated
4 birds eye chillies sliced lengthways in half
2 medium tomatoes, chopped
2 handfuls cauliflower florets
4 cardamom pods, crushed
1/2t turmeric
1/2t black mustard seeds
1/2t ground coriander
1/2t ground cumin
1/2t garam masala
1/2t cinnamon
Salt & pepper
1/2 vegetable stock cube
2 cups water
Oil spray
Fresh coriander
Soak the split peas in warm water for an hour. Brown the onions in oil spray until translucent an slightly brown around the edges. Add the chillies, garlic, ginger and spices and cook for 5 mins, stirring often. Add the tomatoes, split peas, seasoning, stock cube and water. Cover and bring to the boil then lower heat to a gentle simmer. Simmer for 30 minutes until soft and mushy and thick. Add the cauliflower 10 minutes before it's cooked. If it’s too watery, turn up the heat and let it bubble uncovered for a few minutes. When cooked, stir in some coriander and serve with cumin rice and carrot salad!
CUMIN RICE
150g basmati rice
250ml boiling water
1 shallot, finely sliced
1 clove
Tiny piece of cinnamon stick
Pinch of cumin seeds
Salt & pepper to taste
Oil spray
Soak the rice in tap hot water for half an hour. Meanwhile brown the shallot in oil spray, add the other ingredients except rice and water and toast until slightly browned. Add a splash of water and allow to evaporate. Add the rice, salt & pepper and water. Bring to the boil and turn heat down to the very lowest setting, cover tightly and steam for 20 minutes (NO PEEKING!)
CARROT & BEETROOT SALAD
1 large carrot
1 raw beetroot
Fresh coriander
Juice of 1/2 a lemon
25g raisins (3 syns)
Salt
40 cashew nuts (2 x HEXB)
Toast the cashew nuts in a dry pan until golden and fragrant. Set aside.
Peel and coarsely grate the carrot and beetroot. Add the raisins and coriander. Squeeze the lemon juice over it and season with a pinch of salt. Serve with the toasted cashews on each serving.
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