This recipe was born from a sad cauliflower and a wilted bunch of coriander left over at the end of the week which needed to be used up. It got a resounding “I rate this” from my partner as we ate leftovers the next day. Absolutely none of the cauliflower is wasted, I simply adore cauliflower leaves and for anyone who has not tried them, this is the perfect dish to utilise them.
This is a fantastic way to use up any other vegetables too. Mix and match with other cruciferous vegetables such as broccoli, Brussel sprouts or even kale, or use other vegetables such as courgette, aubergine or green beans.
- 200g yellow split peas
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 2 tbsp rapeseed oil
- 1 large or 2 small onions, sliced
- 2″ piece of ginger, peeled and grated
- 1 red chilli, sliced (or to taste)
- 60g skin-on almonds, roughly chopped
- 1 cauliflower head, cut into florets and leaves
- 400ml coconut milk
- 2 tsp ground turmeric
- 200g fresh tomatoes, roughly chopped
- 20g coriander, roughly chopped
- Cooked rice
- Boil the split peas in plenty of water for 25 minutes, till cooked through but still firm.
- Separately, in a large pan add the mustard seeds, ground coriander and oil over a medium heat.
- When the mustard seeds start popping add the onion, ginger, chilli and almonds. Cook for 2-3 minutes.
- Add the cauliflower, coconut milk, turmeric, tomatoes and half of the coriander.
- Drain the cooked yellow split peas, reserving 50ml of cooking liquid, and to the cauliflower mix. Cook together for 5 minutes.
- Serve with rice and the remaining coriander.
Per serving: 387kcal/ 17.3g fat/ 2.2g saturated fat/ 22.9g carbohydrates/ 16.7g fibre/ 16.8g protein