Cauliflower & Red Cabbage Dahl
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
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.