Vegan cauliflower and lentil dal
Vegan cauliflower and lentil dal with aromatic coconut milk and ginger. A warming plant-based dinner with lentils and cauliflower.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 25 min
- Total time: 40 min
- Calories: 450 kcal per serving
- Protein: 22 g
- Fat: 20 g
- Carbs: 45 g
Ingredients
- 150g red lentils
- 300g cauliflower
- 1 onion
- 200ml coconut milk
- 1 piece of ginger
- 1 tbsp coconut oil
- 1 tsp cumin
Method
You’ll need: saucepan · chopping board · knife · mixing bowl · ladle
- Very finely dice the onion and peeled ginger, and divide the cauliflower into small florets.
- Heat the coconut oil in a large pan and fry the ginger, onion and cumin in it.
- Add the red lentils and cauliflower, then pour in the coconut milk and a little water.
- Simmer the dal over a medium heat for a good twenty minutes, until the lentils are soft and the dal thickens.
- Season generously with salt and serve hot in a deep bowl.
Good to know
Lentils don't always have to end up as a brown stew. In this Indian-inspired dal, they make it wonderfully creamy.
Swaps
Cauliflower → broccoli (broccoli gives a more intense colour and even more vitamin C in this mild curry).
Cooking tips
Only salt lentils right at the end. If they cook in salted water, they take noticeably longer to soften.
Storage
The dal gets even thicker overnight in the fridge and tastes even more intense reheated the next day.
Allergens
Fully gluten-free, lactose-free and nut-free. Vegan.
Frequently asked questions
How long does cauliflower and lentil dal keep in the fridge?
The dal gets even thicker overnight in the fridge and tastes even more intense reheated the next day.
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