This website uses cookies to ensure you get the best experience.

Cookie Settings

Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 10,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot
See our 4,718 reviews on Trust Pilot

Search recipes

Filter your search:











Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot
A snowy background advertising our Christmas Health Food Shop
A banner showing the Scottish flag
A banner of ultra processed food and healthy green vegetables

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

Awaiting stock

 		More products
1 tbsp olive oil OR More products
1 tbsp coconut oil

Awaiting stock

 		More products
1 tbsp cumin seeds More products
half a dozen fresh or dried curry leaves More products
2 onions, chopped More products
4 cloves garlic, crushed More products
a little piece of fresh ginger root, grated More products
1 cauliflower More products
4 tbsp tomato puree OR Available only in our Tollcross shop More products
1/2 can peeled tomatoes, chopped More products
2 cans lentils, rinsed and drained More products
1 whole dried chilli, optional More products
2 tbsp coconut cream

Awaiting stock

 		More products
a handful of chopped fresh coriander leaves

Awaiting stock

 		More products
4 naan breads (optional but not gluten free) More products
4 tbsp lime pickle (optional) More products

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.

Please rate this recipe and/or send us your comments or questions

Collapse arrows icon

Write a review

E-mail:

Shopping List

Picture of Cauliflower UK ORGANIC
Cauliflower UK ORGANIC
Real Foods (each)
£3.45
Picture of Italian Olive Oil ORGANIC
Italian Olive Oil ORGANIC
Suma (500ml)
£11.65
Picture of Fresh Coriander ORGANIC
Fresh Coriander ORGANIC
Real Foods (15g)
£1.35
Awaiting stock
Picture of Plain Naan Bread
Plain Naan Bread
Mrs Unis (each)
£2.40
Picture of Onions ORGANIC
Onions ORGANIC
Real Foods
Picture of Garlic ORGANIC
Garlic ORGANIC
Real Foods (each)
£0.85
Picture of Peeled Tomatoes ORGANIC
Peeled Tomatoes ORGANIC
Suma (400g)
£1.29
Picture of Organic Green Lentils
Organic Green Lentils
Biona (400g)
£1.50
Picture of Fresh Ginger ORGANIC
Fresh Ginger ORGANIC
Real Foods
Picture of Cumin Seeds ORGANIC
Cumin Seeds ORGANIC
Real Foods
Orange bestseller sticker
Picture of Curry Leaves
Curry Leaves
Suma (5g)
£1.39
Picture of Mild Lime Pickle
Mild Lime Pickle
Patak (283g)
£3.45
Picture of Whole Chillies
Whole Chillies
Real Foods