Dahl Topped With Roasted Cauliflower

A Dahl is a simple Indian dish, created with split lentils and delicately spiced. Throughout the winter this is a regular dish for me, it’s warming filling and takes very little time to prepare. Depending on how I’m feeling, I may serve with with rice, flatbreads (they traditionally serve it with Roti) or maybe I will have both. I’ll often have a little mango chutney on the side too, as the sweet sourness of it complements the Dahl spices so well – not to mention is perfect for dipping.

Serves 4

Ingredients:

3 garlic cloves
6 cm piece of ginger
4 plum tomatoes
1 tsp oil
1 tsp turmeric
2 tsp coriander
2 tsp mild curry powder
500g yellow split lentils
1 vegetable stock cube
4 tbsp Alpro coconut yoghurt + extra for serving
2 tbsp grated coconut / coconut chips (toasted)
Bunch of fresh coriander
Mango chutney

For the cauliflower
1 tbsp oil
1 large cauliflower head
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp mild curry powder

Serve with rice, roti or flatbread

Method:

1. Preheat the oven to 180 degrees and prepare your cauliflower by breaking off the florets
2. Coat the florets in the oil, turmeric, curry powder and cumin seeds and then place in the oven to roast for roughly 20-25 minutes
3. To make the Dahl, begin by finely chopping your garlic and ginger and then cook on a low heat in a pan, with oil
4. Next, chop your tomatoes into roughly 1cm x 1cm pieces and then add to the pan, with the garlic and ginger
5. Cook the tomatoes down for a couple of minutes and then add in the spices, followed by the lentils and vegetable stock (you’ll need about 2 pints of boiling water to start)
6. Combine and leave to simmer for about 20 minutes, stirring occasionally and adding more water if needed
7. While it cooks, toast your coconut in a pan and chop your coriander, then set aside for serving (keep an eye on your cauliflower)
8. When the lentils are soft and cooked through, stir through 4 tbsp of Alpro coconut yoghurt – even if you’re not vegan or dairy free, this adds a lovely creaminess to the dish, but you could, add in a little coconut cream as an alternative
9. Serve the Dahl with an extra swirl of yoghurt, then top with the roasted cauliflower and sprinkle over some fresh coriander and the toasted coconut
   
   Best served with flatbreads or rotis, to soak up all the lovely flavours