Vegan cauliflower dhansak recipe
A brilliant one-pot dhansak with cooling coriander/coconut yogurt. It's also great eaten cold so make a batch and have some for lunch the next day.
Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
Ingredients
- 1 brown onion, chopped
- 3 garlic cloves, chopped
- 1 x 5cm (2 inch) piece of ginger, peeled and chopped
- 1 cauliflower
- 1 tsp cumin seeds
- 1 tsp dried chilli flakes
- 2 tsp garam masala
- 4 cardamom pods
- 350 g red split lentils
- 2 x 400g (14oz) tins of chopped tomatoes
- 1 vegetable stock (bouillon) cube
- 200 g frozen petit pois or peas
- 300 g dairy-free coconut yogurt
- 1 handful fresh coriander (cilantro)
- 1 glug of olive oil
- 1 pinch salt and pepper
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Break a whole cauliflower up into florets and add them with the brown onion, garlic and ginger to a deep-set pan with some olive oil. Place the pan over medium heat and saute.
- Add the cumin seeds, dried chilli flakes, garam masala and cardamom pods. Mix everything together.
- Once the onions have softened and the cauliflower is beginning to catch on the pan, add the red split lentils and coat them in the spices.
- Pour in the tins of chopped tomatoes and keep the tins. Crumble in the vegetarian stock cube. Season with salt and pepper.
- Refill the tomato tins with water and pour in. Stir everything together, bring the dhansak to the boil, and then turn down the heat to a low simmer and cover the pan with a lid.
- After 20 minutes the lentils should be cooked through and the cauliflower will be ready (still with a bit of crunch).
- Remove the lid, and pour in the frozen petit pois. Stir them through the dhansak. If it looks a little dry, add a splash more water.
- Once the peas are cooked through (1–2 minutes), remove the dhansak from the heat and leave to cool for 5 minutes.
- Meanwhile, make the yogurt sauce. Add the yogurt and a large handful of chopped coriander to a bowl. Season with salt and pepper, and then dollop all over the dhansak (or place on the table for people to help themselves).
- Serve and tuck in.
This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
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