This vegan red lentil cauliflower Dahl is a super comforting, easy dish that's perfect for a weeknight dinner. It requires just minimal ingredients that create incredible flavour! Gluten-free and oil-free.
If you've been following this blog for a while, you know how much I love wholesome, flavourful comfort food that's made with simple ingredients. I always look forward to a cosy dinner after a long day of university work.
This cauliflower Dahl recipe is one that I make all the time, and have been for years. If you give it a go, you will understand why! I'd recommend making a few extra portions to enjoy the next day for lunch, or most likely go back for seconds (I know I always do).
About this red lentil cauliflower Dahl
If you're looking for a new comfort food favourite, you need to give this cauliflower Dahl a go. Cauliflower is one of those vegetables that doesn't have the best reputation, but how it tastes really does depend on how you prepare it. So even if steamed cauliflower isn't your thing, you may still love it in cauliflower Dahl.
This dish is made with red lentils, kale, zucchini and a lot of spices for flavour. You definitely don't need any fancy ingredients. This is also a dish that you can cook at the start of the week and have dinner ready to go for at least a couple of days.
This is also a great family-friendly recipe. I understand why someone that's unfamiliar with vegan cooking may be sceptical about about spirulina and other unusual vegan ingredients, but with a recipe like Dahl, it's almost certain that everyone will love it!
Reasons to love this cauliflower Dahl
This dish is:
- Incredibly comforting.
- Cosy.
- Perfect for a weeknight dinner.
- Gluten-free.
- Oil-free.
- Easy and beginner-friendly.
- Made with healthy ingredients.
- Great for meal prep.
- Flavourful.
- Budget-friendly.
Ingredients you will need
- Cauliflower.
- Red onion.
- Zucchini.
- Garlic.
- Bell pepper of your choice.
- Tomato paste.
- Dry red lentils.
- Curry powder.
- Spices: turmeric, paprika, garam masala, cumin.
- Tinned tomatoes.
- Coconut milk. Use either full fat or reduced.
- Tamari. You can use soy sauce if not avoiding gluten.
- Kale. Spinach works too.
- Salt and pepper.
How to make red lentil cauliflower Dahl
Firstly, 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.
Meanwhile, 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.
Storing and freezing Dahl
This cauliflower Dahl keeps well in the fridge in an airtight container for 4-5 days. You can also freeze it for up to two months and simply reheat on the stove from frozen.
Other easy vegan dinner recipes
- Butternut squash mac and cheese with tofu
- Buckwheat crepes with mushrooms
- Homemade ravioli with tofu and spinach
- Coconut vegetable and mushroom stir-fry
- Sweet and sour tofu
Let me know in the comments - what's your favourite comforting dinner? If you give this red lentil cauliflower Dahl recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
📖 Recipe
Ingredients
- 3 cups cauliflower florets
- 1 medium red onion, diced
- ½ medium zucchini, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 tablespoon tomato paste
- ¾ cup red lentils
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 can tomatoes, 14 oz
- 1 can coconut milk, 14 oz
- 2 tablespoon 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
Nutrition (estimated per serving)
Mary says
I didn’t do the recipe yet.
I’m not much of a cook yet. Are the lentils dry or canned?