Recipe

Cauliflower dhal

  • 35 mins cooking
  • Serves 4
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Ingredients

Cauliflower dhal
  • 1 (150g) brown onion, finely chopped
  • 8 centimetre (40g) fresh ginger, peeled, grated
  • 2 clove garlic, crushed
  • 1 (1kg) cauliflower, cut into florets
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoon ground cumin
  • 1 1/2 tablespoon ground coriander
  • 1 1/2 cup (300g) dried red lentils
  • 4 cup (1l) vegetable stock
  • 400 gram canned diced tomatoes
  • 1 cup loosely packed fresh coriander leaves
  • 1/2 cup (160g) mango chutney
  • 1 cup (280g) yoghurt
  • naan bread, to serve (optional)

Method

Cauliflower dhal
  • 1
    Heat oil in large saucepan. Stir onion, ginger and garlic over heat until onion softens. Add cauliflower and spices and continue stirring until fragrant.
  • 2
    Add lentils, stock and undrained tomatoes to pan. Bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally for about 20 minutes, or until lentils are tender.
  • 3
    Serve sprinkled with coriander. Serve with chutney, yogurt and naan bread, if desired.

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