Roasted Cauliflower Dahl

Dahl is a healthy comfort food, and is so easy to make! This recipe for dahl is topped with flavourful roasted cauliflower, and was put together by none other than Amy, the owner of @nourishing.amy . She is very excited to share her recipe: “I hope you will love this Roasted Cauliflower Dahl it is full of earthy vegetables, rich and warming colours and flavours, health-boosting ingredients like turmeric and creamy coconut milk. It is wholesome, comforting and naturally vegan, gluten-free and healthy.”

Visit Amy’s blog for some more amazing vegan recipes!

30 mins

3-4 people

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INGREDIENTS

1 head cauliflower, broken into florets

1 tsp. mild curry powder

3 Tbsp. Mr Organic Olive Oil

Salt and pepper, to taste

1 red onion, diced

4 garlic cloves, sliced

1 red pepper, diced

1 Tbsp. mild curry powder

150g red split lentils Mr

1 Ginger Turmeric Shot (or 1 tsp. ground turmeric and a 2.5cm piece fresh ginger, peeled and grated)

1 tin Mr Organic Chopped Tomatoes

1 (400ml) tin coconut milk

1 Tbsp. miso paste

To serve: Mr Organic rice, plant-based yoghurt, fresh coriander, pumpkin seeds

METHOD

1. Preheat the oven to 180C / 160C fan. Arrange the cauliflower florets on a tray and cover with 1 tsp. mild curry powder and olive oil. Season with salt and black pepper and roast for 25-30 minutes until golden and tender.

2. Meanwhile, heat a drizzle of olive oil in a large saucepan and fry off the onion and garlic for 5 minutes. Add the red pepper and fry for another 5 minutes until tender.

3. Add the rest of the curry powder and allow to cook for 1 minute until fragrant. Stir in the red lentils, Ginger Turmeric Shot, chopped tomatoes, coconut milk and miso paste. Bring to a boil and simmer for 20 minutes, stirring occasionally until the dahl is creamy and the lentils are soft. Season with salt and black pepper, if needed.

4. Serve the dahl with fresh rice topped with the golden roasted cauliflower. Pour over some plant-based yoghurt, some chopped fresh coriander and some pumpkin seeds.