Red lentil dhal with cauliflower is an easy, healthy, vegetarian meal that is good all year round! Remove the yoghurt and it’s vegan-friendly too.

Looking for more great vegetarian curries?

Ingredients

1 (150g) brown onion, finely chopped

8 centimetre (40g) fresh ginger, peeled, grated

2 clove garlic, crushed

1 (1kg) cauliflower, cut into florets

1 tablespoon vegetable oil

1 1/2 tablespoon ground cumin

1 1/2 tablespoon ground coriander

1 1/2 cup (300g) dried red lentils

4 cup (1l) vegetable stock

400 gram canned diced tomatoes

1 cup loosely packed fresh coriander leaves

1/2 cup (160g) mango chutney

1 cup (280g) yoghurt

naan bread, to serve (optional)

Method

1.Heat oil in large saucepan. Stir onion, ginger and garlic over heat until onion softens. Add cauliflower and spices and continue stirring until fragrant.

2.Add lentils, stock and undrained tomatoes to pan. Bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally for about 20 minutes, or until lentils are tender.

3.Serve sprinkled with coriander. Serve with chutney, yogurt and naan bread, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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