Pin 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.
I first made this coconut dhal on a chilly Sunday, using leftover vegetables in my fridge. The stunning purple hue from the cabbage always brings brightness to the table, and even the pickiest eaters love its creamy texture.
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 oil and sauté onion for 3–4 minutes until softened.
- Add Garlic & Ginger:
- Add garlic and ginger. Cook for 1 minute until fragrant.
- Toast Spices:
- Stir in cumin, coriander, turmeric, and chili flakes. Toast 30 seconds.
- Add Tomato:
- Mix in chopped tomato. Cook for 2 minutes until softened.
- Simmer Lentils & Cauliflower:
- Add lentils, coconut milk, stock. Bring to a gentle simmer and add cauliflower. Cover and simmer 10 minutes.
- Add Cabbage:
- Stir in sliced red cabbage, simmer uncovered 15–20 minutes until lentils and veggies are tender.
- Finish Seasoning:
- Stir in garam masala, salt, pepper. Simmer 2 minutes more.
- Serve:
- Top with cilantro and lemon or lime wedges.
Pin This dhal has become a weeknight staple in our home. My kids help sprinkle the cilantro on top, and everyone gathers in the kitchen, drawn by its warm aroma and vibrant color.
Required Tools
Large pot or Dutch oven, chopping board, knife, wooden spoon
Allergen Information
Contains coconut. Gluten-free. Double-check labels of stock and coconut milk if sensitive.
Nutritional Information (per serving)
Calories: ~320. Total Fat: 15 g. Carbohydrates: 36 g. Protein: 11 g.
Pin Garnish each bowl with cilantro and a squeeze of fresh lemon or lime for the brightest flavor. This nourishing dhal is sure to become a favorite in your home.
Recipe Q&A
- → What gives the dish its creamy texture?
The creamy texture comes from the addition of coconut milk, which melds with the spices and vegetables during simmering.
- → Can I substitute red cabbage with another vegetable?
Yes, green cabbage can be used as an alternative, offering a slightly milder flavor while maintaining texture.
- → How can I make the dish spicier?
Increase the amount of chili flakes or add a chopped fresh green chili when sautéing the onions for extra heat.
- → What are suitable accompaniments for this dish?
This dish pairs well with steamed rice, naan bread, or quinoa to balance its rich flavors.
- → Is this suitable for vegan and gluten-free diets?
Yes, it is naturally vegan and gluten-free; just ensure the vegetable stock and coconut milk are free from additives.
