Cauliflower, ginger & turmeric dhal

(Makes 6 portions)


1 small cauliflower, cut into small florets

1 onion, diced

1 red chilli, chopped

4 cloves garlic, crushed

large chunk of ginger, grated

400g red lentils

1 can coconut milk

4 tbsp turmeric

2 tbsp curry powder

1 tsp cumin seeds

1 tsp coriander seeds

400ml vegetable stock

salt & pepper

greek yoghurt

fresh coriander, chopped



  1. Heat some oil in a pan on low heat and add the diced onions and garlic and cook until fragrant.
  2. Add the chopped chilli, grated ginger, cauliflower florets and season with salt & pepper.
  3. Add the coriander and mustard seeds to a pestle & mortar and grind until fine. Add this to the pan along with the curry powder and turmeric. Mix until the contents of the pan are evenly coated. Add a splash of water incase the pan starts drying out.
  4. Next add the lentils, followed by the coconut milk and vegetable stock.
  5. Cook on a medium heat for 20-30 minutes, adding more water/stock as the dhal thickens. Add extra salt & pepper to taste.
  6. To serve, stir through a spoonful of greek yoghurt and top with chopped fresh coriander.
  7. The dhal also goes really well with some vinegary pickled red cabbage!


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