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Lentil Dahl with Roasted Cauliflower

A Dahl is a simple Indian dish, created with pulses like split lentils or chickpeas, and delicately spiced. It’s warming, filling and takes very little time to prepare. Traditionally it’s served with a Roti but rice, flatbreads, or naan works just as well. This one’s also vegan!
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INGREDIENTS

Serves 4

  • 3 garlic cloves
  • 6 cm piece of ginger
  • 4 plum tomatoes
  • 1 tsp oil
  • 1 tsp turmeric
  • 2 tsp coriander
  • 2 tsp mild curry powder
  • 500g yellow split lentils
  • 1 vegetable stock cube
  • 4 tbsp vegan coconut yoghurt / coconut cream (or alternative) + extra for serving
  • 2 tbsp grated coconut / coconut chips (toasted)
  • Bunch of fresh coriander
  • Mango chutney

For the cauliflower:

  • 1 tbsp oil
  • 1 large cauliflower head
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp mild curry powder

METHOD

  • Preheat the oven to 180 degrees and prepare your cauliflower by breaking off the florets
  • Coat the florets in the oil, turmeric, curry powder and cumin seeds and then place in the oven to roast for roughly 20-25 minutes
  • To make the Dahl, begin by finely chopping your garlic and ginger and then cook on a low heat in a pan, with oil
  • Next, chop your tomatoes into roughly 1cm x 1cm pieces and then add to the pan, with the garlic and ginger
  • Cook the tomatoes down for a couple of minutes and then add in the spices, followed by the lentils and vegetable stock (you’ll need about 2 pints of boiling water to start)
  • Combine and leave to simmer for about 20 minutes, stirring occasionally and adding more water if needed
  • While it cooks, toast your coconut in a pan and chop your coriander, then set aside for serving (keep an eye on your cauliflower)
  • When the lentils are soft and cooked through, stir through 4 tbsp of vegan coconut yoghurt – even if you’re not vegan or dairy free, this adds a lovely creaminess to the dish, but you could add in a little coconut cream as an alternative
  • Serve the Dahl with an extra swirl of yoghurt, then top with the roasted cauliflower and sprinkle over some fresh coriander and the toasted coconut
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