Dal is appropriate at all times of the year. This green, veg-packed version is the textbook definition of soothing.
Serves
4
Cauliflower
Vegetable Stock
Red Lentil
Ginger
Garlic Clove
Curry Powder
Coconut Milk
Coriander
Mango Chutney
Red Chilli
Baby Spinach
Olive Oil
Salt
Black Pepper
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Notes (9)
B
Becki O.
a month ago
Hi, would this be okay in the freezer and reheated at a later date?
Mob
a month ago
·Admin
Hi Becki! Yes the dal freezes really well and can be reheated on the stove. You could also freeze the roasted cauliflower then reheat it in an oven, microwave or on the stove, but it will effect the texture (for best results, you could roast the cauliflower fresh on the day).
I
Ilona M.
a month ago
(edited)
Great recipe but we got 8 portions out of what was supposed to be 4. So you can definitely do less lentils and a smaller cauliflower
S
Sakshi M.
2 months ago
this turned out really delicious and the mango chutney was a great addition. a few edits that balanced it better the 2nd time around - for 2x people serving: reduced the lentils to 200g, take a small to medium sized cauliflower and increase red chillis to 2x instead of 1x assuming they are the larger sized, less spicy ones.
C
Ci M.
2 months ago
(edited)
Could you substitute coconut milk with something here? 🙂
Mob
2 months ago
·Admin
Hi Ci! You could sub the coconut milk for stock, then stir through some double cream or crème fraîche for creaminess at the end.
J
Jessica H.
2 months ago
Hi can you use green lentils instead of red? Thanks
Mob
2 months ago
·Admin
Hi Jessica! Absolutely! Green lentils won't go creamy like red lentils will so they'll provide a different texture. Green lentils also take longer to cook so cook the dal for 15-20 mins longer and top it up with more vegetable stock as you go to stop it drying out. Enjoy!
A
Anna B.
3 months ago
Roasted carrot instead of cauliflower and stirred it through with H. S. Balls Jalapeño chutney instead of mango, and it absolutely slapped. Made a mint raita to drizzle on the top with the fresh chilli. For 4 people this recipe made so much food too, so great for a big batch cook. Will definitely be a hearty, cosy go-to from now on.
A
Abbie C.
3 months ago
I have made this one so many times! I love it 😋
K
Kerry J.
3 months ago
Looks Good ! What can I replace the base of coriander with ?
Jodie N.
3 months ago
·Chef
If you aren't a fan of coriander you can use parsley - or a blend of soft herbs (like dill and parsley) would be amazing :) x
I
Isaac C.
3 months ago
Looks great! Are the red lentils dried? Or is it 500g of soaked lentils?
Jodie N.
3 months ago
·Chef
Hi Issac! The lentils are regular dried red lentils :) no need to soak them as they cook so quickly! x
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.