Coconut Cauliflower and Tomato Dahl
We enjoy dahl most week in our house, as it’s simple, packed full of flavour and so comforting. This recipe is a creamy and mildly spiced coconut cauliflower and tomato dahl. Dahls are easy to make, full of plant protein and fibre. 
What you need to make Coconut Cauliflower and Tomato Dahl
- Cauliflower
- Tomatoes
- Mushrooms
- Onion
- Garlic
- Ginger
- Lentils
- Vegetable stock
- Coconut milk
- Garam masala
- Cumin
- Chilli powder
- Turmeric
- Coconut flakes
- Coriander
Pre-heat the oven to 200°C. Chop up your tomatoes, mushrooms and onions, and break the cauliflower into florets. Put the cauliflower florets in a large roasting tin, and toss in a tbsp of the oil and season, and then bake the cauliflower for about 30 minutes. This really adds a beautiful depth of flavour to the dish, and is ideal if you’re not typically a cauliflower fan as roasting it makes it super tasty. 
While your cauliflower is roasting, heat the remaining oil in a large frying and add the chopped onion. Fry gently over a medium heat for around 10 minutes until softened and fragrant. After 5 minutes, add in the mushrooms and allow to reduce. Mushrooms are always best cooked at the start, so that they can properly reduce first. Now you can add in the chopped tomatoes, grated ginger, garlic, spices, coriander stalks and fry for a couple of minutes to bring out those beautiful flavours and fragrances. Top tip for ginger is to freeze it and use a microplane to grate into the pan! 
Next, stir in the lentils and the roasted cauliflower. Pour over the stock and coconut milk , bring to the boil, then reduce to a simmer and cook uncovered for about 30-40 minutes. 
Finally, stir in the lime zest and season to taste. Serve up sprinkled with toasted coconut, fresh coriander and red sliced chilli for the perfect bowl of comfrot. Serve your dahl with Courgette and Apple Raita.
More delicious curry recipes
More delicious curry recipes
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Coconut Cauliflower and Tomato Dahl
Ingredients
- 1 small cauliflower (broken into florets)
- 4 tomatoes (roughly chopped)
- 150 g mushrooms (quartered)
- 1 onion (finely chopped)
- 2 cloves garlic (grated)
- 1 thumb ginger (grated (no need to peel))
- 250 g red lentils
- 500 ml vegetable stock
- 400 ml coconut milk
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp chilli powder
- 1/2 tsp turmeric
- sea salt (to taste)
- 2 tbsp coconut flakes (toasted (optional))
- 1/2 bunch coriander (chopped)
- 1 small red chilli (finely sliced (with or without seeds))
Instructions
- Pre-heat the oven to 200°C (400°F). Put the cauliflower florets in a roasting tin, and toss in a tbsp of the oil and season. Roast for about 30 minutes until golden.
- After around 15 minutes of the cauliflower roasting in the oven, heat the remaining oil in a large frying/sauté pan, and then add the onion. Fry gently over a medium heat for around 10 minutes until softened.
- After 5 minutes of cooking, add the mushrooms and cook until they are reduced. Once reduced, add the tomatoes, ginger, garlic, spices, coriander stalks and fry for a couple of minutes until fragrant.
- Once the cauliflower is roasted, take out of the oven and stir into the pan with the lentils. Pour over the stock and coconut milk, bring to the boil, then reduce to a simmer and cook uncovered for about 30-40 minutes. It's ready when all the liquid is absorbed and the lentils are cooked.
- Stir in the lime zest and then season to taste. Serve sprinkled with the toasted coconut, coriander and red sliced chilli.
Notes
- Try this recipe with roasted broccoli, kale or romanesco for something different!
- I know lots of people aren't mushroom lovers, so sub these for courgettes, aubergines, or even some tofu or tempeh for added protein
Nutrition
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13 comments
Ally
Super easy to make and absolutely delicious!!
Madeleine OliviaAuthor
This makes me so happy Ally thank you!
Ryan
Packed full of flavour, quick to make and kids loved it too!
Madeleine OliviaAuthor
So glad you and your kids loved it!
Marina
Great recipe! Super easy to make & perfect for meal prep 🙂
Madeleine OliviaAuthor
So happy you enjoyed it Marina!
Victoria
Truly one of my fave recipes ever. I make this so often and it hits every time. Top it with some lime & coriander yogurt and it’s heavenly 🥰
Sarah
This dish feels super good in your belly and it tastes incredible. The ingredients are kitchen staples so I already had everything in the cupboard to make it, well, minus the mushrooms but I substituted them for leftover fresh spinach. Another recipe hit, thank you, Madeleine!
Madeleine OliviaAuthor
Delicious! Spinach is a fab substitute! Thanks Sarah!
Cathy
Delicious curry, will make again, I added handful of spinach at end.
Madeleine OliviaAuthor
Sounds like a lovely addition!
Katherine D Emerson
Hello from Ontario, Canada 🙂
That was SO good. I served it over mashed potatoes because….well, I just love anything and everything served over mashed potatoes.
I was waiting on a delivery and ended up overcooking this, as a result; however, it was still delicious and I have lots of leftovers for the next couple days.
Thanks for a great recipe and all the best to You, Alex, itty bitty Elowen, Zeus and Roxie.
Madeleine OliviaAuthor
I”m so pleased you enjoyed it Katherine!