Quick Cauliflower Dhal

I always have lentils and beans in my cupboard – it makes it so quick and easy to make a meal from whatever leftover veggies you have in your fridge. I created this recipe when I needed something to do with some leftover tomatoes and cauliflower. I didn’t want to do to the shop but needed to make something for dinner!

This is a super quick and easy meal to make. If you want to take it further and add more veggies to the mix feel free!

dhal ingredients.jpg



1 tbsp coconut oil

1 large onion (diced)

2 cloves garlic (minced)

Ginger (thumb sized piece minced)

1 red chilli (thinly sliced)

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

2 bay leaves

6 tomatoes (chopped)

1 head of cauliflower (chopped into florets)

1 ½ cups of lentils 175g

Coconut milk (400ml can)

2 cups of water 500ml

1.5 cups frozen peas 200g

Salt and pepper to taste

Juice of 1 lime

Fresh coriander (to serve)

Time: 40 minutes

Serves 4 as a main, 6-8 as a side

  1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5-7 minutes until translucent. Add the garlic, chilli and ginger and cook for 1 minute. Add the rest of the spices and cook for another 30 seconds, stirring so the spices coat the onion.
  2. Add the tomatoes and cook for 2-3 minutes to allow these to soften.
  3. Add the cauliflower, lentils, coconut milk and water. Cover the pot with a lid, bring to a boil and then lower to a simmer for 20-25 minutes. Keep an eye and add extra water as needed.
  4. Add the frozen peas and allow these to defrost (approx. 3 minutes). Stir in the juice of 1 lime.
  5. Taste the dhal and add salt and pepper as needed.
  6. Serve as a side dish or on a bed of rice as a main.


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