Brighton chef The Gingerman adds to SussexFood’s vegan and gluten-free repertoire of recipes : University of Sussex

Brighton chef The Gingerman adds to SussexFood’s vegan and gluten-free repertoire of recipes

By: Craig Ryder
Last updated: Wednesday, 2 December 2015

Delicious cauliflower and red lentil dhal - try making it at home or find it at every Tuesday at Eat Central and Doctors Orders

Ben Mckellar aka The Ginger Chef giving out tasters of his Cauliflower Dhal last Tuesday (24th Nov)

SussexFood’s On The Pulse vegan and gluten-free food concept has caught the imagination of renown Brighton chef, Ben “The Gingerman” McKeller, and he has produced a bespoke dish available to everyone at Sussex.

The cauliflower and red lentil dhal is a fragrant South Indian dish made with coconut milk. It is available every Tuesday on campus, from two locations – Eat Central in Bramber House and in Doctors’ Orders, the cafe in Brighton and Sussex Medical School (BSMS).

The wholesome dhal becomes the tenth dish in the popular On the Pulse range, a family of gluten-free and vegan options that are supporting the UN’s declaration that 2016 is the Year of the Pulse. The range are on tour daily* across the campus to enable easy access to healthy, diet-conscientious lunches, that are also extremely good value. All of the On the Pulse dishes are priced at £2.75.

To add more value to student and staff food experiences, SussexFood are also publishing the recipe of the cauliflower dahl to inspire delicious, healthy home-cooking. The recipe is relatively straightforward with the only uncommon ingredient being mustard oil, but normal rapeseed oil can be used in its place. Plus, for those not keen on cauliflower, the dish can work equally well with other vegetables such as broccoli, parsnips or sweet potatoes.

Cauliflower and Red Lentil Dhal Serves 4
Ingredient	Precise	Quick	Method
Mustard Oil	25ml	Good splash	Put the red lentils in a saucepan and cover with water. Boil the water and then reduce the heat, cooking the lentils for approx 30mins until tender. If foam gathers on the water’s surface, carefully remove with a spoon Meanwhile, chop up the cauliflower into small florets and... Puree the chilli, garlic, ginger and onion After 30 mins take the lentils off the heat and drain any excess water. Then mash the lentils a little and set aside Heat mustard oil gently in a pan and add the mustard seeds and cumin seeds. When these start to pop, add the pureed chilli, garlic, ginger and onion Cook the puree slowly over a low heat and then add the turmeric and cauliflower. Stir until the florets are coated with the spice mix Next add the coconut milk and bouillon and simmer until the cauliflower is tender Then stir through the cooked red lentils and season with salt and pepper Serve the dhal over steamed basmati rice (follow packet’s instructions) Sprinkle over chopped coriander
Fresh Ginger	10g	Large thump sized piece
Red Lentils	125g	125g
Garlic	10g	1 clove
Ground Tumeric	2.5g	half teaspoon
Cumin Seeds	3g	One teaspoon
Ground Black Pepper	1g	Pinch
Red Onions	100g	1 medium to large onion
Cauliflower	500g	Medium cauliflower head
Green Chillis (Longdutch)	10g	1 chilli
Black Mustard Seeds	15g	1 tea spoon
Coconut Milk	200ml	1/4 of can
Veg Stock cube	5g	Half a cube
Salt	1g	Good pinch
Fresh Coriander	20g	Handful

This recipe from Ben McKellar is not his first contribution to SussexFood. The chef, renowned for his four Brighton restaurants including The Gingerman, is supporting SussexFood in a consultancy role, designing some recipes and sharing his expertise on local supply chains to enhance SussexFood’s local food repertoire.

Watch this space for more Gingerman's treats!

*Small changes to On The Pulse On-Tour. It is now in Dhaba on Monday and Wednesday, and in Doctors Orders on Tuesdays only

Every day – Eat Central (Bramber House)

Mondays – Dhaba Cafe (Arts C)

Tuesdays – Doctors Orders (BSMS)

Wednesdays – Dhaba Cafe (Arts C)

Thursdays – The Bridge Cafe (Pevensey 1-2)

Fridays – Jubilee Cafe (Jubilee Building)

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Brighton chef The Gingerman adds to SussexFood’s vegan and gluten-free repertoire of recipes