Pork and apple rissoles
25 mins
1 tbsp olive oil
1 tbsp mustard seeds
1 red onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder*
1 tsp turmeric
½ tsp ground coriander
⅓ tsp paprika
4 ½ cups reduced-salt vegetable stock*
1 cup dried red lentils
1 400g can no-added-salt chickpeas, drained & rinsed
2 cups cauliflower pieces
2 cups baby spinach
¼ cup fresh coriander
You can swap:
Step 1
Heat the olive oil in a large saucepan over a medium heat.
Step 2
When hot, add the mustard seeds and cook for one minute.
Step 3
Add the onion, garlic, ginger and fry for 5 minutes.
Step 4
Add the curry powder, turmeric, ground coriander and paprika and fry for another minute.
Step 5
Add the stock, lentils and chickpeas and stir to combine.
Step 6
Bring to a simmer and then cover and reduce heat to medium low and cook for 20 minutes.
Step 7
Fold through the cauliflower, cover again and cook for another 8 minutes.
Step 8
Add the spinach and fold through.
Step 9
Serve topped with fresh coriander.
Serving suggestion: Serve with Naan bread or steamed rice.
Food safety tip: If you are taking leftovers for lunch, dahl needs to be kept hot so pack in a thermos.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.