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Cauliflower and coconut dhal

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

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.

Main Courses
Nibbles and Snacks
Side dishes

You will need

1 tbsp sunflower oil OR

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1 tbsp olive oil OR More products
1 tbsp coconut oil 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 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 More products
a handful of chopped fresh coriander leaves

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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.


  • 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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