Get the Recipe: Vegan Red Lentil Cauliflower Dahl (Gluten-free)
This vegan red lentil cauliflower Dahl is a super comforting, easy dish that's perfect for a weeknight dinner. It's ready in under 30 minutes, packed full of wholesome ingredients, and very flavourful! Gluten-free and oil-free.
Ingredients
- 3 cups cauliflower florets
- 1 medium red onion, diced
- 1/2 medium zucchini, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 tbsp tomato paste
- 3/4 cup red lentils
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp cumin
- 1 can tomatoes, 14 oz
- 1 can coconut milk, 14 oz
- 2 tbsp tamari
- 2 cups kale, de-stemmed and chopped
- salt and pepper, to taste
Instructions
- Preheat the oven to 200 degrees C (400 F) and line a baking tray with parchment paper. Add cauliflower florets to the baking tray and roast for 20 minutes.
- Add the red onion, zucchini and garlic to a pan over a medium-high heat. Cook for 2-3 minutes, until softened. Now, add the bell pepper and tomato paste, cooking for 2 minutes more.
- Add the red lentils, curry powder, turmeric, paprika, garam masala and cumin. Stir together, then add the tinned tomatoes, coconut milk and tamari. Simmer, stirring occasionally, for 15 minutes, until the lentils soften.
- Stir in the roasted cauliflower and kale, simmering for 5 minutes more or until the kale wilts.
- Season to taste with salt and pepper before serving.
Video
Notes
If you do not eat coconut milk, use vegetable broth instead.
Calories: 394kcal, Carbohydrates: 39g, Protein: 16g, Fat: 22g, Saturated Fat: 18g, Sodium: 622mg, Potassium: 1242mg, Fiber: 14g, Sugar: 6g, Vitamin A: 4760IU, Vitamin C: 126mg, Calcium: 132mg, Iron: 8mg