Roast Cauliflower DahlRoast Cauliflower DahlRoast Cauliflower Dahl
A rich and warming tomato and coconut based dahl with golden roasted cauliflower.
Prep Time
10m
Cook Time
35m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Cauliflower1 head
- Mild curry powder1 tsp
- Olive oil drizzle
- Salt to taste
- Black pepper to taste
- Red onion, small dice1 whole
- Garlic cloves, peeled and sliced4 whole
- Red pepper, small dice1 whole
- Mild curry powder1 tbsp
- Red split lentils150 g
- Ginger Turmeric Shot (or 1 tsp ground turmeric and 1-inch fresh ginger, peeled and grated)1 whole
- Chopped tomatoes400 g
- Coconut milk400 ml
- Miso paste1 tbsp
To Serve
- Cooked rice
- Yoghurt
- Fresh coriander, chopped
- Flatbreads or naan (optional)
A rich and warming tomato and coconut based dahl with golden roasted cauliflower.
InstructionsInstructionsInstructions
Preheat the oven to 160°C Fan/180°C. Arrange the cauliflower florets on a tray and sprinkle with 1 tsp mild curry powder and a generous drizzle of olive oil. Season with salt and black pepper and roast for 25-30 minutes until golden and tender.
Meanwhile, heat a drizzle of olive oil in a large saucepan and fry the onion and garlic for 5 minutes. Add the red pepper and fry for another 5 minutes until tender.
Add the 1 tbsp curry powder and allow to cook for 1 minute until fragrant before stirring in the red lentils, Ginger Turmeric Shot (or ginger and turmeric), chopped tomatoes, coconut milk and miso paste. Bring to the boil and allow to simmer for 20 minutes, stirring occasionally. Season with salt and black pepper. The dahl will be creamy, and the red lentils will be soft.
Serve the dahl topped with the golden roasted cauliflower. Pour over some yoghurt and sprinkle with chopped fresh coriander. Serve with flatbreads, rice and/or naan breads.
Prep Time
10m
Cook Time
35m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Cauliflower1 head
- Mild curry powder1 tsp
- Olive oil drizzle
- Salt to taste
- Black pepper to taste
- Red onion, small dice1 whole
- Garlic cloves, peeled and sliced4 whole
- Red pepper, small dice1 whole
- Mild curry powder1 tbsp
- Red split lentils150 g
- Ginger Turmeric Shot (or 1 tsp ground turmeric and 1-inch fresh ginger, peeled and grated)1 whole
- Chopped tomatoes400 g
- Coconut milk400 ml
- Miso paste1 tbsp
To Serve
- Cooked rice
- Yoghurt
- Fresh coriander, chopped
- Flatbreads or naan (optional)
InstructionsInstructionsInstructions
Preheat the oven to 160°C Fan/180°C. Arrange the cauliflower florets on a tray and sprinkle with 1 tsp mild curry powder and a generous drizzle of olive oil. Season with salt and black pepper and roast for 25-30 minutes until golden and tender.
Meanwhile, heat a drizzle of olive oil in a large saucepan and fry the onion and garlic for 5 minutes. Add the red pepper and fry for another 5 minutes until tender.
Add the 1 tbsp curry powder and allow to cook for 1 minute until fragrant before stirring in the red lentils, Ginger Turmeric Shot (or ginger and turmeric), chopped tomatoes, coconut milk and miso paste. Bring to the boil and allow to simmer for 20 minutes, stirring occasionally. Season with salt and black pepper. The dahl will be creamy, and the red lentils will be soft.
Serve the dahl topped with the golden roasted cauliflower. Pour over some yoghurt and sprinkle with chopped fresh coriander. Serve with flatbreads, rice and/or naan breads.