October – Cauliflower dahl with coriander and chilli yoghurt

October – Cauliflower dahl with coriander and chilli yoghurt


  • 1 large cauliflower approx. 850g without leaves
  • 2 tbsp. olive oil
  • 5 carrots approx. 500g, peeled quartered length wise and cut into ½ cm chunks
  • 1 tsp. smoked paprika, ground cumin, turmeric, ground coriander
  • 2 tsp. mild curry powder
  • 1 vegetable stock cube dissolved in 400ml boiling water
  • 150g onion, finely diced
  • 190g red lentils
  • 1 x 400ml tin light coconut milk
  • 2 x 400g tins chopped tomatoes
  • 200g Greek yoghurt
  • 1 bunch coriander, chopped
  • 1 red chilli, finely chopped
  • 4 poppadums

Preparation time:

Cooking time:

Skill level:





  1. Preheat the oven to 200C.

  2. Chop the cauliflower into small bite sized florets.

  3. Place in an oven proof dish and drizzle with 1 tbsp. olive oil. Roast for 20-25 minutes until softened and slightly charred but still has some bite.

  4. In a pan add the other 1 tbsp. olive oil and 4 tbsp water. Add the spices and onion, cook gently on a low heat for 4-5 minutes until a spicey paste forms and covers the onions. 

  5. Next add the carrots and lentils and stir well. 

  6. Now add the coconut milk, stock and tinned tomatoes. Stir will and bring to the boil, lower the heat and simmer until the lentils and carrots are soft (about 20 minutes). Be sure to stir occasionally as the lentils will stick. 

  7. Next add the roasted cauliflower and stir well. Add some of the coriander if you wish.

  8. Place the yoghurt in a bowl and add the coriander. Add as much chilli as you like and stir well.

  9. Serve the dahl with the yoghurt and poppadums.

Nutritional information per serving:









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