Beat the Bloat Legume Free Dahl
Cook Time
25 minutes
Cook Time
25 minutes
  • 600g cauliflower, florets only
  • 2tbsp coconut oil
  • 3cloves garlic
  • 2small fresh shallots, finely chopped
  • 1/2 medium leek, finely chopped(45g)
  • 1.5 – 2tsp turmeric
  • 2tsp cumin seeds
  • 1tsp ground coriander
  • 1/2 tsp garam masala(optional)
  • 1tsp paprika or (1 – 2 small chilli’s )(leave out for AIP)
  • 35g grated ginger
  • 3 – 4 cherry tomatoes, chopped(leave out for AIP)
  • Goodpinch of Pink Himalayan or sea salt
  • Goodpinch of cracked black pepper
  • 600mlml stock
  • Zest and jucie of 1/2 – 1 lime
  1. Place the cauliflower florets in a food processor and pulse using the S blade until they resemble a rice consistency.
  2. Dry fry on a medium/ low heat the cumin seeds for 30 seconds – 1 minute until fragrant.
  3. Melt the coconut oil in a saucepan. Add the chopped shallots, leek and fry for 2 – 3 minutes on a medium heat until soft and translucent. Add the garlic, ginger, paprika/ chilli, spices, salt and pepper and optional tomatoes. It’s tastier if you add the tomatoes but feel free to leave out if you can’t tolerate them.
  4. Stir through the cauliflower rice and saute for 2 – 3 minutes. Add the stock and bring to the boil. Simmer on medium/ low heat for 10 – 15 minutes until the Legume Free Dahl starts to get nice and soupy thick.
  5. Place half of the Legume Free Dahl in a high speed blender like a Vitamix and blitz until smooth. Add back to the pan with the remainder of the Legume Free Dahl.
  6. Stir through the lime juice and zest. Check the seasoning and adjust to your taste. Top with fresh coriander. I also like to serve with some roasted vegetables like courgettes and sometimes a dollop of coconut yoghurt.