Delicious Lentil, Cauliflower and Coconut Dhal

Everybody loves a flavoursome dhal. This Delicious Lentil, Cauliflower and Coconut Dhal serves 4 and is easy to prepare. Therefore great to have during the working week and leftovers taste delicious for lunch the next day. You can use red split lentils or brown lentils. I had a can of brown lentils in the pantry and used those instead. Both red or brown lentils  provide a delicious mild nutty flavour. They are an excellent source of protein, B vitamins and fibre. 

Delicious Lentil, Cauliflower and Coconut Dhal


I/2 cup red lentils or 400ml brown lentils

2 tbsp olive oil

1 brown onion

2 cloves garlic

1/4 pumpkin

2 carrots

1/4  cauliflower head

1/4 head broccoli

1 courgette (zucchini)

400 ml coconut milk 

1 lemon juiced

4 cm piece fresh ginger

4 cm piece fresh turmeric (or 1 tsp powder)

½ tsp ground coriander

½ tsp ground cumin

½ tsp cinnamon

1 tsp yellow mustard seeds

1 fresh red chilli

pink Himalayan salt and black pepper

Garnish with handful of fresh coriander and hemp hearts if you wish


Prepare the vegetables. Peel and sliced the onion and peel and crush the garlic. Cut skin off pumpkin and dice into bite size pieces. Peel and chop carrots into bite size pieces. Chop cauliflower and broccoli into bite size pieces. Chop courgette into bite size pieces. Juice the lemon, grate the ginger and chop chilli into thin slices.

Now heat the oil in the frypan and stir fry onion until soft. Add the the garlic, carrot and pumpkin. Cook for a couple of minutes then add the cauliflower, broccoli and courgette. Add 1/4 cup of water to create some steam and continue to cook for a few more minutes. 

Next add the coconut milk and lentils followed by the spices, mustard seeds and chilli. Season with salt and pepper. Finally add the lemon juice. Allow the coconut milk to come to a simmer and cook for approximately 20 minutes until the firmest vegetables can be cut with a knife. If the liquid looks low add a cup of filtered water at the beginning of this part of the cooking process. Alternatively top up with approximately 250ml of coconut milk. It is important the liquid covers all the vegetables. 

Serve this delicious Lentil, Cauliflower and Coconut Dhal in large bowls and sprinkle with the garnish. 

Thinking about what to cook next? Check out this Hearty Mushroom Lentil Pie

Delicious Lentil, Cauliflower and Coconut Dhal

The time to act on climate change is now. By starting a free trial now you’ll fund the world’s best climate change solutions. 

Share on facebook
Share on twitter
Share on linkedin
Share on email

Plant a tree

Sign up to our newsletter and we’ll plant a tree on your behalf 

Plant a tree

SIgn up to our newsletter and we’ll plant a tree on your behalf. We’ll send you good things – promise