Red cabbage, cauliflower & coconut dhal served in a bowl

Red cabbage, cauliflower & coconut dhal

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Serves 4

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 

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal421
  • fat12g
  • saturates5g
  • carbs50g
  • sugars9g
  • fibre10g
  • protein22g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 small cauliflower, broken into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g red cabbage, sliced
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • thumb-sized piece of ginger, peeled and grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • ½ tsp chilli powder
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp black mustard seeds
  • small handful of curry leaves
  • 300g split red lentils
  • 1¼ litres hot low-salt vegetable stock
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp coconut flakes, toasted
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • coriander leaves and chopped chilli, to serve (optional)

Method

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hendyhan
29th May, 2020
5.05
Absolutely delicious! I forgot the coconut and didn't have coriander but still it was super tasty and the whole family loved it!
fionarecipes
24th Feb, 2020
5.05
I made this because I happened to have all the ingredients although I'd never made a dhal before. I absolutely loved it and will definitely make this again!
Lord Grim
25th Jan, 2020
5.05
This was a bit special. You know those dinners that you’re looking forward to cooking because you think they might be nice? And sometimes they’re a real let down and you wonder why you bothered. But other times, you really discover something? And on really special occasions it’s something that you thought you could not only cook, but cook well? This is one of them. Literally the best dhal I’ve ever eaten, absolutely perfect. Topped with my chicken tikka from the freezer glazed with mango chutney, toasted coconut flakes, coriander, yoghurt and fresh chilli. Seriously, this is the kind of food that I’d happily get fat on.....
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?