Tomato, Butternut & Cauliflower Dhal



Cooks In30 minutes


1 onion
1 garlic
1 tbsp coconut oil
1 tsp grated 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 chilli
Optional garnish:
1 tbsp desiccated coconut
1 tbs fennel seeds
2 tbsp cumin seeds


  • 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 saucepan) and sauté for 2 minutes. After 2 minutes add ¼ cup water and leave for another 2 minutes
  • Add lentils and 300ml water for 2 minutes
  • Add 200ml water and butternut squash for 5 minutes
  • Simmer and add 300 ml water curry leaves, tomatoes
  • Leave for 5 minutes
  • Add 200ml and cauliflower and leave for further 5 minutes with the lid on.
  • Add 200 ml for another 5 minutes stirring on a medium to low heat until the cauliflower softens
  • 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.
  • Serve with fresh coriander and sliced fresh chilli
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