Cauliflower And Coconut Dhal Recipes

CAULIFLOWER AND COCONUT DHAL

Cauliflower and coconut dhal image

A quick and easy vegetarian dahl recipe, made with cauliflower and coconut cream, is ready in just 20 minutes.

Provided by delicious. magazine

Categories Cauliflower recipes

Time 20m

Yield Serves 2

Number Of Ingredients 7

Ingredients

1 small cauliflower
1 tbsp sunflower oil
1 tsp sambal oelek or mashed red chilli
300g pack chilled dhal
2 tbsp coconut cream
A handful of chopped fresh coriander leaves
Serve with warm naan bread, if you like.

Steps:

Discard the leaves and central core from cauliflower and break the rest into medium florets. Heat sunflower oil in a deep frying pan over a medium-high heat. Add the cauliflower and some seasoning and stir-fry for 3-4 minutes, until lightly browned in places.
Add a splash of water, cover, turn the heat to low and cook gently for 6 minutes or until the cauliflower is just tender. Drain and set aside on a plate.
Stir in sambal oelek or chilli from a jar to the pan, along with the dhal, coconut cream and the cauliflower. Stir, bring to a simmer and cook for 5 minutes.
Scatter with a handful of chopped fresh coriander leaves and serve with warm naan bread and extra sambal oelek, if you like.

Nutrition Facts :

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

Ingredients

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

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