Red Lentil Dal with Cauliflower and Coconut Milk
Warming Indian dal with tender florets of local cauliflower, red lentils, and creamy coconut milk. Quick to cook, aromatically spiced, and perfect for cold November days.
- Total time40 min
- servings4
- DifficultyEasy
- Per portion535 kcal
Ingredients
for 4 servings
- 400 g Cauliflower
- 200 g Red lentils
- 1 Onion
- 2 Garlic cloves
- 15 g Fresh ginger
- 2 tbsp Rapeseed oil
- 1 tbsp Mild curry powder
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 400 g Chopped tomatoes (canned)
- 400 ml Coconut milk
- 400 ml Vegetable broth
- 2 tbsp Lemon juice
- 15 g Fresh coriander or flat-leaf parsley optional
- Salt and black pepper, to taste
Preparation
Remove the leaves from the cauliflower, cut it into bite-sized florets, and wash them thoroughly. Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear.
Peel the onion, garlic cloves, and ginger. Finely dice the onion, chop the garlic, and grate the ginger on a fine grater.
Heat the rapeseed oil in a large pot over medium heat and sauté the diced onion, stirring, for 4 minutes until translucent.
⏱ 4 min
Add the garlic, ginger, curry powder, cumin, and turmeric, and toast everything while stirring constantly for 1 minute until the spices are intensely fragrant.
⏱ 1 min
Stir in the rinsed red lentils, chopped tomatoes, coconut milk, and vegetable broth, bring everything briefly to a boil, and let the dal simmer over low to medium heat with the lid slightly tilted for 10 minutes.
⏱ 10 min
Now fold the cauliflower florets into the simmering dal and gently cook for another 10 minutes, until the lentils break down creaminess and the cauliflower is tender-crisp to tender.
⏱ 10 min
Season the finished dal generously with the freshly squeezed lemon juice, salt, and black pepper, and serve in deep bowls, sprinkled with fresh coriander or parsley if desired.
Nutrition · Per portion
| kcal | 535 kcal |
|---|---|
| Protein | 20.1 g |
| Carbohydrates | 37.6 g |
| Sugars | 10.4 g |
| Fat | 30.8 g |
| Fiber | 14.1 g |
| Salt | 0.8 g |
Calculated from the ingredients with the German nutrient database BLS 4.0 by the Max Rubner Institute.
Allergens: Celery
