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    Korma-Style Dhal with Sweet Potatoes and Cauliflower

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    Korma-Style Dhal with Sweet Potatoes and Cauliflower

    This gently-spiced vegetarian dhal combines a ready-made curry paste with lentils and vegetables. Excellent comfort food for a cold winter's evening.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 1 large onion, thickly sliced
    • 3 tbsp Patak's Mild Korma Curry Paste
    • 1 large sweet potato, peeled and diced
    • Seeds from 8 cardamom pods
    • 250g Waitrose Cooks' Ingredients Le Puy Green Lentils
    • 750ml Waitrose Cooks' Ingredients Vegetable Stock
    • 1 large cauliflower, separated into small florets
    • 20g pack fresh coriander, stalks and leaves roughly torn


    1. Put the onion and curry paste into a large flameproof casserole with a lid. Cook over a low heat, stirring continuously, for 3-4 minutes. Add the sweet potato and cardamom seeds and continue to cook for a further 3-4 minutes.
    2. Add the lentils and stock to the casserole and bring to the boil, cover and simmer for 15 minutes.
    3. Remove the lid and add the cauliflower. Bring back to the boil and simmer for a further 8-10 minutes or until the sweet potato and lentils are both tender and the stock has been absorbed.
    4. Stir in the coriander and season to taste. Serve with a dollop of natural yogurt and a Waitrose Indian bread such as Peshwari Naan, available from the grocery section.

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    Cook's tips

    To prepare ahead, cook the dhal to the end of paragraph 2, then cool and chill. To serve, bring back to the boil and add the cauliflower and coriander. For a creamier version, replace half the stock with a 400ml can of coconut milk.


    Average user rating

    5 stars