There is one person in our household of 3 who has decided to be a vegetarian for January. We’re not all joining in as there was far too much other stuff in the freezer but we’re trying to batch cook things like this to keep her going for the month and to avoid her living on koka noodles. This is a simple and lovely dahl. Serve with rice and naan or flatbreads. It is also suitable for those doing veganuary.
Wine Suggestion: We quite like an earthy dahl with a beer and chose a local brew, the Barrelhead Hopsburgh Helles, a creamy pale golden German style lager that’s lovely and smooth.
Cauliflower, lentil & coconut dahl – serves 4 to 6
- 4 tbsp coconut oil
- 2 tbsp mustard seeds
- 1 large onion, diced
- 4 cloves of garlic, finely chopped
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 tsp ground cumin
- ½ to 1 tsp chilli flakes, to taste
- 1 medium head of cauliflower, cut into bite-size pieces
- 180g dried red lentils
- 1 x 400ml tin coconut milk
- 400ml tomato passata
- 600ml water
- 75g baby spinach
- 2 tbsp chopped coriander
- juice of 1 lemon
Melt the coconut oil in a large heavy-based saucepan over a medium heat. Add the mustard seeds and cook until they start to pop.
Add the onion with a large pinch of salt and cook for 10 minutes, until softened but not browned. Add the garlic and cook for a further minute, then add the ground coriander, turmeric, cumin and chilli flakes and cook for another minute.
Add the cauliflower, lentils, coconut milk, tomato passata and water. Stir well and bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until the lentils and cauliflower are cooked. Give it a stir occasionally to prevent it sticking.
Add the spinach, coriander and lemon juice and season well with salt and pepper.
Serve with rice and daal or flatbreads.
(Original recipe from Avoca at Home, Penguin Random House, 2022.)
Jono & Jules do food & wine 