Save A vibrant, nourishing dhal featuring tender cauliflower and red cabbage simmered in a creamy coconut sauce, spiced with warming Indian flavors. Perfect for a cozy vegetarian meal.
This dhal became a staple when I was searching for hearty vegan meals that were also simple to prepare. The combination of cauliflower, red cabbage, and creamy coconut makes every spoonful incredibly comforting.
Ingredients
- Cauliflower: 1 small head, cut into florets
- Red cabbage: ½ medium, thinly sliced (about 300 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Tomato: 1 medium, chopped
- Red lentils: 200 g (1 cup), rinsed
- Coconut milk: 400 ml (1 can)
- Vegetable stock or water: 500 ml (2 cups)
- Ground cumin: 1½ tsp
- Ground coriander: 1½ tsp
- Turmeric: 1 tsp
- Garam masala: 1 tsp
- Chili flakes (optional): ½ tsp
- Salt and black pepper: to taste
- Fresh cilantro leaves: chopped, for garnish
- Lemon or lime wedges: for serving
Instructions
- Sauté aromatics:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3–4 minutes until softened.
- Add garlic and ginger:
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Toast spices:
- Stir in the cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Add tomato:
- Add the chopped tomato and cook for 2 minutes until softened.
- Simmer lentils:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add cauliflower:
- Add the cauliflower florets. Cover and simmer for 10 minutes.
- Add cabbage:
- Add the sliced red cabbage, stir, and simmer uncovered for 15–20 minutes until the lentils and vegetables are tender.
- Finish seasoning:
- Stir in the garam masala, salt, and pepper to taste. Simmer 2 minutes more.
- Serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save My family loves piling their bowls high with this dhal and adding extra cilantro and fresh lemon. It's a dinner we return to whenever we crave something warming on a cool evening.
Required Tools
Large pot or Dutch oven, chopping board, knife, wooden spoon.
Allergen Information
Contains coconut. Check labels for allergens. Gluten-free.
Nutritional Information
Approximate per serving: 320 calories, 15 g fat, 36 g carbohydrates, 11 g protein.
Save Take time to let the spices bloom, and enjoy this vibrant dish with your favorite sides. It's both nourishing and satisfying.
Recipe Guide
- → Can I substitute green cabbage for red cabbage?
Yes, green cabbage can be used as a milder alternative with a similar texture but slightly different flavor.
- → What’s the best way to adjust the spice level?
Increase chili flakes or add a fresh green chili during sautéing to boost heat without overpowering the dish.
- → Can I use other legumes instead of red lentils?
While red lentils cook quickly and soften easily, yellow lentils or split peas can also work with adjusted cooking times.
- → How do I make the sauce richer?
Stir in a knob of vegan butter at the end for additional creaminess and depth of flavor.
- → What accompaniments pair well with this dish?
Steamed rice, naan bread, or quinoa provide great options to serve alongside and soak up the flavorful sauce.