Cauliflower And Coconut Dhal Recipes

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RED CABBAGE, CAULIFLOWER & COCONUT DHAL



Red cabbage, cauliflower & coconut dhal image

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

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h30m

Number Of Ingredients 16

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)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 421 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

SPICED CAULIFLOWER STEAKS WITH COCONUT DHAL



Spiced cauliflower steaks with coconut dhal image

Enjoy a comforting bowl of coconut dhal topped with a spiced cauliflower steak for a flavourful vegan supper, delivering three of your 5-a-day

Provided by Esther Clark

Categories     Dinner

Time 1h5m

Number Of Ingredients 20

½ large cauliflower, cut into 2 thick slices
2 tbsp olive oil
1 tsp nigella seeds
1 tsp ground turmeric
½ tsp ground chilli
1 tsp ground coriander
1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
1 thumb-sized piece ginger, grated
2 tsp fennel seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
150g red lentils
1 tbsp tomato purée
200ml coconut milk
30g coconut flakes, toasted
½ small bunch coriander, torn
dairy-free coconut yogurt, to serve

Steps:

  • To make the dhal, heat the oil in a casserole dish or saucepan. Add the onion, along with a pinch of salt, and fry over a medium heat for 10-12 mins or until turning golden and sticky. Add the garlic and ginger and fry for 1 min more.
  • Add the spices and fry, stirring, for 1 min. Add the lentils, tomato purée, coconut milk and 450ml water, as well as a good pinch of seasoning. Gently simmer, uncovered, for 15-20 mins. Add a splash more water if it starts to stick to the pan.
  • Heat the oven to 200C/180C fan/gas 6 and line a flat baking sheet with baking parchment. Rub the cauliflower slices with the oil, spices and some seasoning. Lay on the prepared baking sheet and roast for 25-30 mins, or until golden around the edges and cooked through.
  • Spoon the dhal onto two plates and top with cauliflower steaks. Scatter over the coconut flakes and coriander, and serve with a dollop of yoghurt alongside.

Nutrition Facts : Calories 819 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

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