Cauliflower & Red Cabbage Dahl

This is a bowl of nutritious goodness that is great for days when you feel like you have over indulged and are in need of something healthy. It is filling and balanced enough to be served on its own but can be bulked out with extra carbs by serving it with rice or naan bread if you like. I served it it with a fish fillet to still keep it light, while adding extra protein. The fish I used was plaice but any white fish such as cod, haddock or coley would also work well. The one thing to remember with this dish is that it takes a while to cook, so start making it before you get too hungry. You can’t rush it as it needs the time for the lentils to go really soft and absorb all of the moisture. I really wouldn’t have thought to use red cabbage and cauliflower like this but I came across the recipe on BBC Good Food which inspired me. It was really delicious and I highly recommend you give it a try.

Print Recipe

Cauliflower & Red Cabbage Dahl

Keyword

Cabbage, Cauliflower, Fish, Lentils

Prep Time

5 minutes

Cook Time

1 hour

Servings

people

Ingredients

• 1 small cauliflower
• 2 tsp rapeseed oil
• 1 onion
• 1/2 red cabbage
• 1 piece ginger
• 1 clove garlic
• 1 chilli
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp mustard seeds
• 3/4 dried curry leaves (optional)
• 125 g red lentils
• 700 ml chicken or vegetable stock
• 1 tbsp lime juice
• 20 g dried coconut flakes (optional)
• 2 fillets white fish (optional)

Keyword Cabbage, Cauliflower, Fish, Lentils Prep Time 5 minutes Cook Time 1 hour Servings people Ingredients 1 small cauliflower 2 tsp rapeseed oil 1 onion 1/2 red cabbage 1 piece ginger 1 clove garlic 1 chilli 1 tsp chilli powder 1 tsp turmeric 1 tsp garam masala 1 tsp mustard seeds 3/4 dried curry leaves (optional) 125 g red lentils 700 ml chicken or vegetable stock 1 tbsp lime juice 20 g dried coconut flakes (optional) 2 fillets white fish (optional)

Instructions

To Prepare:

1. Pre-heat the oven to 180 degrees celsius.
2. Cut the cauliflower in to small florets and place in a roasting tray.
3. Sprinkle over 1 tsp of the rapeseed oil.
4. Place in the oven and roast for 30 minutes.
5. Peel and thinly slice the onion.
6. Finely shred the red cabbage.
7. Add the onion and cabbage to a large saucepan with the remaining tsp of rapeseed oil.
8. Blitz the ginger, garlic and chilli in a food processor to form a paste.
9. Make up the vegetable stock.
10. Weigh out the lentils.

To Cook:

1. Heat the pan over a medium-low heat and fry the cabbage and onion gently for 10 minutes.
2. Tip in the garlic, chilli and ginger paste and continue to fry for 2 minutes.
3. Sprinkle in the chilli powder, turmeric, mustard seeds, garam masala and curry leaves if using and fry for one more minute.
4. Add the lentils and roasted cauliflower to the pan and pour in the stock.
5. Bring the mixture to a simmer and leave for 30-40 minutes, so that the lentils are very soft, causing the fluid to thicken.
6. Sprinkle the coconut flakes on a baking sheet and toast in the oven for 10 minutes.
7. Heat the grill to high and place the fish fillets on the grill pan. Grill for 5-6 minutes or until cooked.
8. Once the Dahl is cooked, season with the lime juice and any salt and pepper if you like.
9. To serve, divide the mixture between 2 bowls and sprinkle over the toasted coconut. Top with the fish fillet.
10. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.