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Tomato, Butternut & Cauliflower dhal

Serving: 2| Cooking time: 30 minutes | Skill: Moderate

"I love nothing more than a dhal, this delicious twist with butternut and cauliflower is warming and hearty. Packed full of protein its a fantastic meal for a post workout.."  Tash x


1 onion
1 garlic
1 tbps coconut oil
1 tsp gratted fresh turmeric
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
1 tsp fennel seeds
150g red lentils
230g butternut squash (2cm cubes)
1000ml water
4 curry leaves
60g tomatoes
200g cauliflower
20g fresh coriander to serve
Sliced fresh chili
Optional garnish:
1 tbsp desiccated coconut
1 tbs fennel seeds
2 tbsp cumin seeds


    1. Add the coconut, chopped onion, garlic, turmeric, fennel seeds, cumin, coriander, ginger Into a frying pan (this is important to use a frying pan not a sauce pan) and sauté for 2 minutes. After 2 minutes add ¼ cup water and leave for another 2 minutes
    2. Add lentils and 300ml water for 2 minutes
    3. Add 200ml water and butternut squash for 5 minutes
    4. Simmer and add 300 ml water curry leaves, tomatoes
    5. Leave for 5 minutes
    6. Add 200ml and cauliflower and leave for further 5 minutes with lid on.
    7. Add 200 ml for another 5 minutes stirring on a medium to low heat until the cauliflower softens
    8. To make the optional garnish, put all ingredients into a dry frying pan and leave to toast for 2-3 minutes until the coconut goes golden. Take off heat and sprinkle over the top.
    9. Serve with fresh coriander and sliced fresh chilli

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    I added loads of lemon (juice of 1 and a half lemons, in fact) and a dollop of yoghurt. Gave it a nice kick.

    Jan 05, 2016


    I can’t find the beetroot powder in the ingredients…

    Nov 14, 2015


    Under where it says 500ml water it just says 500ml blank is there supposed to be 500ml of something else as well as the water?

    Nov 13, 2015

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