Cauliflower and Lentil Dhal

22 Mar


I find that a problem I face regularly is that I always end up with a spoonful or two of curry paste in the bottom of the jar in my fridge. I hate to waste anything and so when I came across with recipe, I had a total eureka moment. It is the perfect solution and this is such a tasty curry. The lentils give it a lovely grainy, rustic texture and are a great source of vegetable protein too. This is a great curry for vegetarians because it’s so balanced. It is so quick to prepare that you can practically have it on in 10mins. What’s not to love?


Cauliflower and Lentil Dhal (Serves 2)

1tbsp rapeseed oil

1 medium onion, diced

2 garlic cloves, minced

1 1/2tbsp tikka masala curry paste (Or any other medium curry paste)

100g red lentils

500-700ml chicken stock

1tbsp tomato puree

400g cauliflower, cut into small florets

100g frozen peas

1tsp dried coriander

naan bread,to serve

  • Heat the oil in a large casserole dish and fry the onion, garlic and curry paste for 2-3mins until softened slightly. Add the lentils and mix to coat fully.
  • Pour in most of the stock and the tomato puree and bring to the boil. Turn the heat down and simmer for 15mins.
  • Add the cauliflower and bring to the boil again. Turn the heat down to medium/low and simmer for about 10mins until the cauliflower is tender. Add the peas in in the last 2mins.
  • Check regularly if the liquid is not practically covering the cauliflower you may need to add more stock.
  • Season to taste and add the dried coriander. Serve hot with the naans.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: