Roasted Cauliflower & Sweet Potato Dal

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

Roasted Cauliflower & Sweet Potato Dal

This hearty veggie dal is packed with chickpeas, roast cauliflower & sweet potato. A cozy, freezer-friendly dinner that's full of flavor and easy to make.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 40

Total Time 1

Servings serves

Calories 655kcal

Ingredients

Dhal

1/2 head cauliflower broken into florets; 400g
1 sweet potato medium, diced into 1¼-inch chunks; 250g
3 tablespoon olive oil
1 red onion diced; 150g
4 cloves garlic minced
2 tablespoon fresh ginger grated or minced; 28g
1 can chickpeas 15 oz, drained and rinsed; 265g drained weight
2 cups red lentils dried; 384g
5 cups water
2 bay leaves whole
1/2 cup tomato paste 130g
3 0.5 soy sauce
1 can coconut milk 13.5 oz, full-fat, well shaken; 400ml or 368g
2.5 cups baby spinach leaves fresh, loosely packed; 75g
1 lime juiced; 2–3 tbsp or 30–45ml
0.5 tablespoon extra olive oil for sautéing
2 teaspoon vegetable stock powder

Spices

1 tablespoon garam masala 6g
2 teaspoon curry powder 4g
2 teaspoon ground coriander 4g
2 teaspoon turmeric 4g
2 teaspoon ground cumin 4g
¼ teaspoon cayenne pepper 0.5g
1 teaspoon vegetable stock powder for spice blend

To Serve

2 cups cooked basmati rice 340g cooked
coconut yoghurt to serve, optional
1 lime cut into wedges
1 fresh chili finely sliced, optional

Instructions

Preheat oven to 425°F (220°C). Line two baking sheets.
In a small bowl, combine garam masala, curry powder, coriander, turmeric, cumin, cayenne, and 2 tsp vegetable stock powder.
Toss cauliflower and sweet potato separately with 1 tablespoon olive oil and ½ tablespoon spice mix each, spread on baking sheets, drizzle with another ½ tablespoon olive oil, and roast - cauliflower for 25–30 minutes and sweet potato for 35–40 minutes, flipping halfway.
In a large pot, heat ½ tbsp olive oil over medium heat. Add onion and cook 2–3 minutes. Stir in garlic, ginger, chickpeas, bay leaves, and remaining spice mix. Cook 1 minute.
Add lentils, water, tomato paste, soy sauce, and 2 tsp vegetable stock powder. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
Remove bay leaves. Stir in coconut milk and spinach until wilted. Gently fold in roasted vegetables. Off heat, stir in lime juice to taste. Adjust seasoning as needed.
Spoon over rice and top with coconut yogurt, lime wedges, and chili if using.

Video

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