Too good to not dive in straight away, perfect for ovulation due to the cauliflower which balances oestrogen AND it’s completely vegan!
Stage of cycle: Ovulation
Prep & cook time: 30 mins
- 1 small cauliflower, cut into florets
- 2 tbsp veg oil
- 2 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mild curry powder
- 1/2 tsp chilli flakes
- 1 tsp cumin powder
- 1 tsp mustard seeds
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 6 closed cup mushrooms, sliced
- 1 tin of lentils, drained
- 1 tin of coconut milk
- Limes to serve
1. Preheat the oven to 200 degrees. In a large bowl, add 1 tbsp oil, 1 tsp turmeric, cumin seeds, curry powder and chilli flakes. Add in the cauliflower florets and toss until coated in the spices and oil. Lay on a baking sheet and roast in the oven for 20 mins.
2. In a saucepan, add the remaining oil, turmeric, cumin powder and mustard seeds. Lightly warm the spices over a high heat for one minute before adding the diced onion. Cook for 2-3 mins before beginning to soften. Add in the garlic, chilli and ginger and mushrooms cook for a further 2 mins. Pour in the lentils and coconut milk, boil down for 10 mins until it’s thick.
3. Split the dhal into bowls and top with the roasted cauliflower. Squeeze over some lime juice and serve with some extra wedges.