Cauliflower Dal

Name: Cauliflower Dal
Yield: Serves 4-6
Cuisine: Asia
Ingredients: scant ⅓ cup small green lentils, rinsed and drained; generous 1 cup peas; salt; juice of ½ lemon; a good handful of cilantro leaves, chopped; 2 garlic cloves, peeled and finely chopped; 2 red onions, peeled and finely chopped; 4 fresh red chiles, finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; vegetable oil, for frying; 1 lb 2 oz/500 g cauliflower florets; 1 teaspoon coriander powder; 1 teaspoon cumin powder; ½ teaspoon garam masala powder; 1¼ cups vegetable stock; 14 fl oz/400 ml canned coconut milk

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Cauliflower is not the most flavorsome vegetable around, but soaks up other flavors very well. This makes either a substantial side dish or an entrée.

Ingredients

1 lb 2 oz/500 g cauliflower florets
vegetable oil, for frying</

Asia
Main course
Side dish
Gluten-free
Vegan

Method

Heat a little vegetable oil in a pan and gently cook the onions, garlic, ginger, chiles, and spices until the onions have softened.

Add the lentils and stock and simmer for about 10 minutes.

Add the cauliflower and coconut milk to the lentils, then simmer for another 10 minutes.

Stir in the peas, chopped cilantro, and lemon juice, then bring to a simmer and cook for a co