A soft and comforting dhal-style dish made with creamy coconut milk balanced with the sweet and sour flavour of tamarind paste.

Spiced cauliflower & coconut lentils

Name: Spiced cauliflower & coconut lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 2½ cm piece ginger, peeled and finely grated; 2 classic vine tomatoes, roughly chopped; ½ tsp ground turmeric; 300 g red split lentils, rinsed; 400 g can reduced fat coconut milk; 500 ml vegetable stock; 1 Essential Cauliflower, cut into small florets; 100 g jar Cooks’ Ingredients Tamarind Paste; 4 mini naan breads; ½ tsp cumin seeds; ½ tsp dried chilli flakes; 8 fresh curry leaves (or 1 tbsp dried)

A soft and comforting dhal-style dish made with creamy coconut milk balanced with the sweet and sour flavour of tamarind paste.

5 out of 5 stars(11) Rate this recipe

VegetarianHealthyLow fatHigh fibreSource of protein3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp sunflower oil
1 onion, finely chopped
2 clove/s garlic, finely chopped
2½ cm piece ginger, peeled and finely grated
2 classic vine tomatoes, roughly chopped
½ tsp ground turmeric
300g red split lentils, rinsed
400g can reduced fat coconut milk
500ml vegetable stock
1 Essential Cauliflower, cut into small florets
½ x 100g jar Cooks’ Ingredients Tamarind Paste
4 mini naan breads
½ tsp cumin seeds
½ tsp dried chilli flakes
8 fresh curry leaves (or 1 tbsp dried)

Heat 1 tbsp sunflower oil in a large pan, then fry the onion, garlic and ginger for 5 minutes until golden.
Stir in the tomatoes and turmeric and cook for a few minutes more, stirring until thickened and pulpy.
Stir in the lentils, coconut milk and stock, bring to a simmer, then cover and cook gently for 10 minutes. Add the cauliflower, cook for 10 minutes more until tender, then stir in the tamarind paste and season to taste. Warm the naans according to pack instructions.
Heat the remaining 1 tbsp oil in a small frying pan and cook the cumin seeds, chilli flakes and curry leaves for 1-2 minutes until they start to splutter. Pour the mixture over the lentils and serve with the naans on the side.

Cook’s tip

This aromatic dish is delicately spiced. If you’d like to add some heat, stir in some Cooks’ Ingredients Red Chilli Paste or Smoky Chipotle Paste, to taste.

Typical values per serving (with 1 mini naan) when made using specific products in recipe