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Golden coconut and cauliflower dhal


Serves: 2
timePrep time: 10 mins
timeTotal time:
Golden coconut and cauliflower dhal
Recipe photograph by Dan Jones

Golden coconut and cauliflower dhal

This comforting bowl of dhal is packed with flavour, and comes in at only 300 calories per serving

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
300Kcal
Fat
9gr
Saturates
4gr
Carbs
34gr
Sugars
7gr
Fibre
8gr
Protein
17gr
Salt
1gr

Lily Simpson, founder of Detox Kitchen

Lily Simpson, founder of Detox Kitchen

Lily is the founder of Detox Kitchen. She runs three London delis, and also offers home delivery of nutritious gourmet food
See more of Lily Simpson, founder of Detox Kitchen’s recipes
Lily Simpson, founder of Detox Kitchen

Lily Simpson, founder of Detox Kitchen

Lily is the founder of Detox Kitchen. She runs three London delis, and also offers home delivery of nutritious gourmet food
See more of Lily Simpson, founder of Detox Kitchen’s recipes

Ingredients

  • 150g Brussels sprouts
  • 2 tsp rapeseed oil
  • ½ tbsp grated ginger
  • 100g dried red lentils, rinsed
  • 75g cherry tomatoes, halved
  • ¼ cauliflower, broken into florets (about 200g)
  • ½ tsp ground paprika
  • 1 tsp ground cumin
  • 300ml vegetable stock (gluten-free if needed)
  • 2 cardamom pods, gently bashed
  • 2 whole cloves
  • 100ml lighter coconut milk
  • ½ lemon, cut into wedges

Step by step

Get ahead

The dhal keeps well in the fridge for up to 2 days, or can be frozen.

  1. Finely shred 50g of the Brussels sprouts and cut the rest in half. Heat a little oil in a saucepan and add the halved sprouts, stir-fry for a few minutes, then add the ginger, lentils, tomatoes, cauliflower, paprika and cumin. Stir everything together, then add the vegetable stock, cardamom pods and cloves and bring to the boil. Simmer for 15 minutes until the lentils have completely broken down and the veg is tender.

  2. Season well. Add the coconut milk and shredded sprouts. Simmer for 5 more minutes. Remove the whole spices and serve with the lemon wedges to squeeze over.

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