Cauliflower and coconut dhal

The cauliflower and coconut complement each other very well in this speedy veggie supper.

Posted by: kim
On:

Cuisine

Indian

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Nibbles and Snacks
Side dishes
Starters

You will need

IngredientAdd
1 tbsp sunflower oil OR

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1 tbsp olive oil OR

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1 tbsp coconut oil

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1 tbsp cumin seeds

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half a dozen fresh or dried curry leaves

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2 onions, chopped

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4 cloves garlic, crushed

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a little piece of fresh ginger root, grated

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1 cauliflower

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4 tbsp tomato puree OR

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1/2 can peeled tomatoes, chopped

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2 cans lentils, rinsed and drained

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1 whole dried chilli, optional

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2 tbsp coconut cream

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a handful of chopped fresh coriander leaves

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4 naan breads (optional but not gluten free)

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4 tbsp lime pickle (optional)

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Cut the cauliflower into medium florets.
  • Heat the oil in a deep frying pan over a medium-high heat and carefully fry the cumin seeds and curry leaves.
  • As soon as the spices start to pop, add the onion, garlic and ginger and stir-fry briefly. Add the cauliflower and stir-fry for 3-4 minutes, until lightly browned in places.
  • Add the tomato or tomato puree, a splash of water, the lentils and the chill, if using. Cover, turn the heat to low and cook gently for about 5 minutes or until the cauliflower is just tender.
  • Stir in 2 tablespoons coconut cream, stir and cook for a few minutes.
  • Scatter with a handful of chopped fresh coriander leaves and serve with warm naan bread and lime pickle, if you like.

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Cauliflower UK ORGANIC
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£2.50
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Mild Lime Pickle
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