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Beat the Bloat Legume Free Dahl

Legume Free Dahl, Modern Food Stories, food photography, london food photographer

Legumes and I have this unrequited love affair going on… I love them but they certainly don’t love me back! I only even dare nibble a chick pea and I blow up like a hot air balloon! Not being one to give up my favourites I like to get creative and make all your traditionally grain and legume filled favourites in a way that’s kinder to the gut so this is my grain and Legume Free Dahl recipe.

Suffer with bloating but love dahl? I’d love to know what you think of this one. Half blitzing it and keeping half kind of chunky gives a similar texture to dahl but without the bloating. What would you like to see next in the Beat The Bloat series? Jo x

Legume Free Dahl, food photography, low carb, Modern Food Stories
Beat the Bloat Legume Free Dahl
Overview
Serves:
3
Difficulty: Not that hard
Cooking Time: 25 minutes
INGREDIENTS
  • 600 g cauliflower, florets only
  • 2 tbsp coconut oil
  • 3 cloves garlic
  • 2 small fresh shallots, finely chopped
  • 1/2 medium leek, finely chopped (45g)
  • 1.5 - 2 tsp turmeric
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp garam masala (optional)
  • 1 tsp paprika or (1 - 2 small chilli's ) (leave out for AIP)
  • 35 g grated ginger
  • 3 - 4 cherry tomatoes, chopped (leave out for AIP)
  • Good pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
  • 600ml ml stock
  • Zest and jucie of 1/2 - 1 lime
Method
  • Place the cauliflower florets in a food processor and pulse using the S blade until they resemble a rice consistency.
  • Dry fry on a medium/ low heat the cumin seeds for 30 seconds - 1 minute until fragrant.
  • 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.
  • 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.
  • 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.
  • 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.
Print Recipe
Overview
Serves:
3
Difficulty: Not that hard
Cooking Time: 25 minutes
INGREDIENTS
  • 600 g cauliflower, florets only
  • 2 tbsp coconut oil
  • 3 cloves garlic
  • 2 small fresh shallots, finely chopped
  • 1/2 medium leek, finely chopped (45g)
  • 1.5 - 2 tsp turmeric
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp garam masala (optional)
  • 1 tsp paprika or (1 - 2 small chilli's ) (leave out for AIP)
  • 35 g grated ginger
  • 3 - 4 cherry tomatoes, chopped (leave out for AIP)
  • Good pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
  • 600ml ml stock
  • Zest and jucie of 1/2 - 1 lime
Method
  • Place the cauliflower florets in a food processor and pulse using the S blade until they resemble a rice consistency.
  • Dry fry on a medium/ low heat the cumin seeds for 30 seconds - 1 minute until fragrant.
  • 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.
  • 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.
  • 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.
  • 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.
Print Recipe
Legume Free Dahl, food photography, low carb, Modern Food Stories

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