This hearty and comforting dal is loaded with extra vegetables like chickpeas, roast cauliflower and roast sweet potato. A delicious wholefood plant-based dinner served over basmati rice and garnished with fresh lime, coriander and yogurt. The ingredients list is long but don’t let that put you off – about 1/3 of the ingredients are spices, it is quite straightforward. Plus, this recipe makes a big batch and is freezer friendly.

Bowl of orange dhal curry topped with yogurt and sliced chili.

Serve over basmati rice and enjoy! If you like this recipe, please leave a comment and star rating below. You can also tag me on Instagram @glowdiaries___ and I will share your post to my stories 🙂

Roasted Cauliflower and Sweet Potato Dal

This hearty and comforting dal is loaded with extra vegetables like chickpeas, roast cauliflower and roast sweet potato. A delicious wholefood plant-based dinner served over basmati rice and garnished with fresh lime, coriander and yogurt. The ingredients list is long but don't let that put you off – about 1/3 of the ingredients are spices, it is quite straightforward. Plus, this recipe makes a big batch and is freezer friendly.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 655kcal

Ingredients

Dhal

1/2 head of cauliflower broken into florets
1 medium sweet potato diced into 3cm chunks
3 tbsp olive oil
1 red onion diced
4 cloves garlic minced
2 tbsp fresh ginger
400 g canned chickpeas rinsed and drained
2 cups dried red lentils
2 tsp vegetable stock powder
5 cups water
2 bay leaves
1/2 cup tomato paste
3 tbsp soy sauce
400 ml coconut milk
2.5 cups fresh baby spinach leaves
1 lime juiced
extra olive oil for cooking

Spices

1 tbsp garam masala
2 tsp curry powder
2 tsp ground coriander powder
2 tsp turmeric
2 tsp cumin
¼ tsp cayenne pepper
1 tsp vegetable stock powder

To Serve

2 cups cooked basmati rice cooked to packet instructions
coconut yoghurt
1 lime sliced into wedges
1 fresh chilli finely sliced, optional

Instructions

Spice mix

Combine all spices in a small bowl and mix to combine.

Dhal

Preheat the oven to 425°F (220°C).
Place the cauliflower florets and sweet potato into two large mixing bowls. Drizzle each bowl with 1 tablespoon of olive oil and ½ tablespoon of spice mix. Coat well with your hands. Spread the cauliflower and sweet potato onto two separate baking sheets.
Drizzle both the cauliflower and the sweet potato with an additional ½ tablespoon of olive oil, then transfer to oven. Roast for 15 minutes, then flip. Roast cauliflower for a further 10-15 minutes (25-30 minutes in total) or until tender when pierced with a fork. Roast the sweet potato for a further 20-25 minutes or is soft when pierced with a fork.
While the vegetables are roasting, heat ½ a tablespoon of olive oil in a large saucepan over medium-high heat. Add diced onion and sauté for 2 minutes until translucent. Add fresh ginger, minced garlic, chickpeas, remaining spice mix and bay leaves, stirring constantly for 1 minute.
Next, add tomato paste, water, soy sauce, vegetable stock powder and lentils. Bring to the boil, then reduce heat to medium. Cover with a lid and cook, stirring occasionally for 20 minutes and lentils are softened.
Remove bay leaves. Add coconut milk and spinach and stir gently for 2 minutes until spinach has begun to wilt. Gently add the roasted sweet potato and cauliflower. Turn off the heat, then taste test and gradually add lime juice to taste, plus salt or extra soy sauce if desired.
Serve over basmati rice. Top with coconut yoghurt, a wedge of lime and sliced chilli (optional).