INGREDIENTS
Serves 4
- 3 garlic cloves
- 6 cm piece of ginger
- 4 plum tomatoes
- 1 tsp oil
- 1 tsp turmeric
- 2 tsp coriander
- 2 tsp mild curry powder
- 500g yellow split lentils
- 1 vegetable stock cube
- 4 tbsp vegan coconut yoghurt / coconut cream (or alternative) + extra for serving
- 2 tbsp grated coconut / coconut chips (toasted)
- Bunch of fresh coriander
- Mango chutney
For the cauliflower:
- 1 tbsp oil
- 1 large cauliflower head
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp mild curry powder
METHOD
- Preheat the oven to 180 degrees and prepare your cauliflower by breaking off the florets
- Coat the florets in the oil, turmeric, curry powder and cumin seeds and then place in the oven to roast for roughly 20-25 minutes
- To make the Dahl, begin by finely chopping your garlic and ginger and then cook on a low heat in a pan, with oil
- Next, chop your tomatoes into roughly 1cm x 1cm pieces and then add to the pan, with the garlic and ginger
- Cook the tomatoes down for a couple of minutes and then add in the spices, followed by the lentils and vegetable stock (you’ll need about 2 pints of boiling water to start)
- Combine and leave to simmer for about 20 minutes, stirring occasionally and adding more water if needed
- While it cooks, toast your coconut in a pan and chop your coriander, then set aside for serving (keep an eye on your cauliflower)
- When the lentils are soft and cooked through, stir through 4 tbsp of vegan coconut yoghurt – even if you’re not vegan or dairy free, this adds a lovely creaminess to the dish, but you could add in a little coconut cream as an alternative
- Serve the Dahl with an extra swirl of yoghurt, then top with the roasted cauliflower and sprinkle over some fresh coriander and the toasted coconut
