- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- 3 serves veg or fruit
Brought together with creamy coconut milk and warming spices, this easy red lentil dahl is on the table in 40 minutes. The leftovers freeze well, too.
- Serves8
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 2 tbs ghee, melted
- 1 brown onion, thinly sliced
- 5 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- Pinch of dried chilli flakes (optional)
- 1 tbs garam masala
- 1 1/2 tsp ground turmeric
- 1 1/2 cups (300g) dried red lentils, rinsed, drained
- 400g can diced tomatoes
- 240ml coconut milk
- 3 cups (750ml) salt-reduced vegetable stock
- 1 head cauliflower, cut into florets
- 1 lemon, juiced
- 120g baby spinach leaves
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the ghee in a large saucepan over medium heat. Cook the onion, stirring, for 5 mins or until golden. Add the garlic and ginger and cook for 1 min or until aromatic. Add the coriander, cumin, chilli flakes, if using, half the garam masala and 1 tsp turmeric. Cook, stirring, for 1 min or until aromatic.
Step 2
Add lentils, tomato, coconut milk and stock. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 mins or until the lentils are tender.
Step 3
Meanwhile, preheat oven to 200°C. Combine the remaining ghee, garam masala and turmeric in a large bowl. Season. Add the cauliflower and toss to combine. Transfer to a large baking tray. Bake for 20-25 mins or until the cauliflower is tender and caramelised.
Step 4
Add lemon juice and spinach to the lentil mixture and stir until spinach wilts. Transfer half the lentil mixture to an airtight container. Store in fridge for up to 4 days or freeze for up to 3 months. Divide remaining dahl among serving bowls with the cauliflower.
Recipe tip
Serve with pappadums, coriander sprigs, coconut milk and lime wedges
COOK. STORE. SAVE.
Use it up: Make fritters with leftovers from this dish – chop 100g roasted cauliflower and combine with 200g dahl, 1/3 cup (50g) plain flour and 1 egg in a large bowl. Season. Cook 1/3 cup portions of the mixture in a greased frying pan over medium heat for 2-3 mins until golden and cooked through. Serve with tzatziki dip and lemon wedges.
Red lentil dahl with spiced cauliflower
- Serves8
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 2 tbs ghee, melted
- 1 brown onion, thinly sliced
- 5 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- Pinch of dried chilli flakes (optional)
- 1 tbs garam masala
- 1 1/2 tsp ground turmeric
- 1 1/2 cups (300g) dried red lentils, rinsed, drained
- 400g can diced tomatoes
- 240ml coconut milk
- 3 cups (750ml) salt-reduced vegetable stock
- 1 head cauliflower, cut into florets
- 1 lemon, juiced
- 120g baby spinach leaves
Description
Brought together with creamy coconut milk and warming spices, this easy red lentil dahl is on the table in 40 minutes. The leftovers freeze well, too.
Method
Step 1
Heat half the ghee in a large saucepan over medium heat. Cook the onion, stirring, for 5 mins or until golden. Add the garlic and ginger and cook for 1 min or until aromatic. Add the coriander, cumin, chilli flakes, if using, half the garam masala and 1 tsp turmeric. Cook, stirring, for 1 min or until aromatic.
Step 2
Add lentils, tomato, coconut milk and stock. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 mins or until the lentils are tender.
Step 3
Meanwhile, preheat oven to 200°C. Combine the remaining ghee, garam masala and turmeric in a large bowl. Season. Add the cauliflower and toss to combine. Transfer to a large baking tray. Bake for 20-25 mins or until the cauliflower is tender and caramelised.
Step 4
Add lemon juice and spinach to the lentil mixture and stir until spinach wilts. Transfer half the lentil mixture to an airtight container. Store in fridge for up to 4 days or freeze for up to 3 months. Divide remaining dahl among serving bowls with the cauliflower.