Curtis Stone's cauliflower and spinach dal

For a hearty bowl of comfort food, have a go at Curtis Stone's Cauliflower and Spinach Dal. It’s packed to the brim with delicious spices and served with steamed brown rice.



1h 30m


  • 1/4 cup (60ml) tbs olive oil
  • 1 brown onion, finely chopped
  • 1/4 cup finely grated ginger
  • 4 large garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 2 1/2 tsp ground coriander
  • 2 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional)
  • 450g (about 2 cups) yellow or green split peas, rinsed
  • 1 head cauliflower, cut into bite-sized florets
  • 170g baby spinach
  • Coriander leaves, to serve
  • Steamed brown basmati rice, for serving



Heat a large saucepan over medium heat. Add the oil and onion. Cook, stirring often, for 5 mins or until the onion is tender. Stir in the ginger, garlic and chilli. Cook for 1 min or until fragrant. Add the ground coriander, cumin and cayenne pepper, if using. Cook, stirring often, for about 1-2 mins to toast the spices.


Stir in the peas and enough water to cover (about 6 cups/1.5L). Bring to a simmer over high heat, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 45 mins or until the peas are tender.


Add the cauliflower. Cover and cook, stirring occasionally and adding more water if needed, for about 35 mins or until the cauliflower is falling apart and the mixture thickens slightly. Add the spinach and stir until just wilted.


Spoon the dal onto a serving platter with the rice. Sprinkle with coriander to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.