Full of aromatic flavour, this vegan dhal is the perfect comfort food for a chilly evening.
How long will it take?
What’s the serving size?
What do I need?
2 tbsp vegetable oil
2 large brown onions, finely chopped
1 medium sweet potato, finely diced
1 tbsp ginger, grated
2 cloves garlic, minced
1 red chilli, seeds removed if desired
1 cup red lentils
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1 tsp ground ginger
1 cup canned tomatoes, chopped roughly
1 cup cauliflower florets
How do I make it?
Heat oil in a large saucepan over medium-low heat. Add onion and sauté until softened. Add sweet potato and sauté for 5 minutes. Add grated ginger and garlic, stir and reduce heat to low.
Finely dice chilli and add to saucepan with lentils, cumin, ground coriander, turmeric and ground ginger. Add tomatoes and 4 cups of water and stir well to combine. Increase heat to a boil, then reduce until mixture is at a simmer. Cook for 20 minutes uncovered, then add cauliflower, stir and cook for a further 10 minutes.
Season with salt to taste and continue to simmer until the mixture has thickened, about 10 minutes. Use a stick blender to give a quick blitz to lentils and sweet potato.
Serve dhal in bowls, sprinkled with fresh coriander.