Dahl is one of my favourite dishes, and it makes for a very comforting and nourishing meal. I love it even more with roasted cauliflower thrown in. It means having to wash an extra roasting pan, but the boost in flavour and texture makes it all worthwhile. Dahl is the perfect reset meal after a weekend of indulgence, and it pairs really well with pillowy naan or pita. I haven’t done so here, but you can top it with chopped fresh cilantro, and I definitely always add a bit of lemon or lime juice right before serving. —Justine C.
3 to 4
medium head of cauliflower, washed and cut into florets
dried red lentils, washed and drained
can coconut milk (400 ml)
medium onion, peeled and sliced
cloves garlic, minced
2 to 3 cups
stock or water (depending on how thick you want it to be)
baby spinach, washed
½ lemon or 1 lime, juiced
nigella seeds or cumin seeds (cumin powder works too)
Toss cauliflower florets with 1 tablespoon of oil and 1 teaspoon of salt, and roast until golden brown, tossing occasionally, about 30 minutes.
While the cauliflower is roasting, heat a saucepan over medium heat, and warm 1 tablespoon of coconut oil in it. Throw in the sliced onion, and sauté until lightly golden.
Add the minced garlic cloves, the curry powder and the cumin/nigella seeds. You can also add a pinch of cayenne, if you like a little heat - I do! Mix it all together and sauté for another couple of minutes.
Add the red lentils, the can of coconut milk, and 2 to 3 cups of stock or water (depending on how thick you want it to be).
Once the mixture has thickened, and the lentils are tender, add the baby spinach, the roasted cauliflower, the lemon or lime juice, and salt and pepper to taste.