Cauliflower Dhansak – fragrant, spicy and tasty.
Also – vegan, low fat and cheap as anything as all the veggies are in season right now! Cha-ching!!!
Undoubtedly one of the fastest ways of slashing your food bill is to ditch the meat and bulk up on the veggies. Even once a week (like these Meatfree Monday recipes) eating a vegetarian dish can help trim your budget and free up the pennies to pay down debt or increase your savings.
Brownie points of course if you can throw it into your slow-cooker in the morning and come home to something utterly fragrant and fabulous when you get home. In fact I did all the chopping yesterday and tossed everything into the slow cooker and then just switched it on this morning … but then as its only vegetables there is little spoil and my kitchen is darn chilly overnight at this time of year anyway.
Knowing I was coming home to scoop and serve made the whole day much easier to deal with – I always feel so much more in control if I know that dinner is taken care of. One less decision to make during the grumpy hours after work is such a gift to give yourself.
Now .. the ingredients list for this is long … but I make a big pot of this (about 8 good sized portions) and freeze what is left over. It can be heated up in “mama ping” and popped in a food flask so that the teen gets a hot lunch …… or simply frozen in a block and I am already “one meal ahead” on cooking for next week.
Cauliflower Dhansak – Ingredients
- A large head of cauliflower – save till later
- 4 medium potatoes
- 2 medium carrots
- 2 small sweet potatoes
- 1 onion
- 1 red or yellow pepper
- 200g red lentils
- 500ml vegetable stock
- 1 tin of tomatoes (chopped)
- Half inch slice of ginger
- 2 fat cloves of garlic
- 4 cloves whole
- 1 tsp paprika
- 2 tsp medium curry powder
- 1 tsp turmeric
- 1/4 tsp cinnamon powder
- 1 tbsp ground coriander
Finely chop the garlic and the ginger … always a great base to a veggie dish. This one has BIG flavours so juicy aromatics are best here. Pop the slow cooker on high and throw the garlic and ginger in with a little of the veggie stock – just to cook the raw edge off of the garlic a little. when you begin to smell the garlic stir in the rest of the spices and stir well. Whilst the aromatics are blipping along to themselves – chop all of your veggies except the cauliflower. Save the cauliflower until just before you are ready to serve – its gets steamed and stirred in so its doesn’t go mushy ….. can’t stand mushy cauilflower, don’t know about you? Stir the veggies into the spice mixture – give them a good mix to get them all coated. Chopped tomato and lentils in ……………………….
……….. and the veggie stock or water ………. lid on and on low till .. well till you get home …..
Oops – the eagle eyed will notice there is not a lot left in there -actually dished up dinner before I remembered to take a photo .. but you can imagine it with three bowls more in there – right?
So .. break your cauliflower into little florets and steam / boil / microwave until tender but not soggy .. soggy cauliflower is a crime against vegetable-kind!!!
Mix your cauliflower with curry base in a 1:1 ratio and serve up with …. well , steamed rice if you are feeding the hollow-legged boys – or just heap up in a bowl and grab a spoon if all that rice doesn’t tickle your fancy. After all there are two types of potato in there .. plenty filling enough for normal folks.
Veggies – check! …… lentils – check!… slow-cooker – check!
Just about ticks all the boxes for a Meatless Monday recipe don’t you agree?
So – what frugal feasts have you all got planned for this week then?