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Red cabbage, cauliflower & coconut dhal

Red cabbage, cauliflower & coconut dhal served in a bowl

Red cabbage, cauliflower & coconut dhal

Name: Red cabbage, cauliflower & coconut dhal
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 small cauliflower broken into small florets; 2 tbsp rapeseed oil; 1 onion finely chopped; 200g red cabbage sliced; thumb-sized piece of ginger peeled and grated; 2 garlic cloves crushed; ½ tsp chilli powder; ½ tsp turmeric; 1 tsp garam masala; 1 tsp black mustard seeds; small handful of curry leaves; 300g split red lentils; 1.25 litres hot low-salt vegetable stock; 1 lime juiced; 2 tbsp coconut flakes, toasted; coriander leaves and chopped chilli, to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.6 out of 5.52 ratingsRate

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Use up your leftover red cabbage and cauliflower at Christmas to make this easy dhal with coconut. It's satisfying, healthy and full of nutrients

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small cauliflower

broken into small florets
2 tbsp rapeseed oil
1 onion

finely chopped
200g red cabbage

sliced
thumb-sized piece of ginger

peeled and grated
2 garlic cloves

crushed
½ tsp chilli powder
½ tsp turmeric
1 tsp garam masala
1 tsp black mustard seeds
small handful of curry leaves
300g split red lentils
1.25 litres hot low-salt vegetable stock
1 lime

juiced
2 tbsp coconut

flakes, toasted
coriander

leaves and chopped chilli, to serve (optional)

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Nutrition: Per serving

kcal421
fat12g
saturates5g
carbs50g
sugars9g
fibre10g
protein22g
salt0.6g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
step 2

Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.

Recipe from Good Food magazine, December 2019

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A star rating of 4.6 out of 5.52 ratings

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