Save A vibrant, nourishing dhal featuring tender cauliflower and red cabbage simmered in a creamy coconut sauce, spiced with warming Indian flavors. Perfect for a cozy vegetarian meal.
I first made this Red Cabbage, Cauliflower & Coconut Dhal while seeking a hearty plant-based meal that would warm up the whole family. I loved how the coconut milk created a luscious base that balanced the bold spices.
Ingredients
- Cauliflower: 1 small head, cut into florets
- Red cabbage: 0.5 medium, thinly sliced (about 300 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Tomato: 1 medium, chopped
- Red lentils: 200 g (1 cup), rinsed
- Coconut milk: 400 ml (1 can)
- Vegetable stock or water: 500 ml (2 cups)
- Ground cumin: 1.5 tsp
- Ground coriander: 1.5 tsp
- Turmeric: 1 tsp
- Garam masala: 1 tsp
- Chili flakes (optional): 0.5 tsp
- Salt and black pepper: To taste
- Fresh cilantro leaves: Chopped
- Lemon or lime wedges: For serving
Instructions
- Sauté Aromatics:
- Heat a large pot over medium heat. Add a splash of oil, then sauté the onion for 3–4 minutes until softened.
- Add Garlic & Ginger:
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Toast Spices:
- Stir in cumin, coriander, turmeric, and chili flakes. Toast for 30 seconds.
- Cook Tomato:
- Add chopped tomato and cook for 2 minutes until softened.
- Build Base:
- Stir in the red lentils, coconut milk, and vegetable stock. Bring to a gentle simmer.
- Add Cauliflower:
- Add cauliflower florets. Cover and simmer for 10 minutes.
- Add Red Cabbage:
- Add sliced red cabbage, stir, and simmer uncovered for another 15–20 minutes until lentils and vegetables are tender.
- Season:
- Stir in garam masala, salt, and pepper to taste. Simmer 2 more minutes.
- Serve:
- Serve hot, topped with cilantro and a squeeze of lemon or lime.
Save This dhal has become a staple at our family gatherings. My kids especially love helping sprinkle cilantro and squeezing fresh lime before serving.
Required Tools
Large pot, chopping board, knife, wooden spoon.
Allergen Information
Contains coconut milk, which may affect those with tree nut allergies; double-check stock labels if sensitive.
Nutritional Information
Each serving provides roughly 320 calories, 15 g total fat, 36 g carbohydrates, and 11 g protein.
Save Enjoy this comfort-packed dhal on a busy weeknight or as part of an inviting family feast.
Recipe FAQ
- → What spices bring out the flavor in this dish?
Cumin, coriander, turmeric, garam masala, and optional chili flakes create the warming, aromatic foundation for the flavors.
- → Can I substitute the red cabbage used here?
Yes, green cabbage can be swapped in without affecting the overall texture or flavor balance significantly.
- → How to enhance the creaminess of the sauce?
Adding a knob of vegan butter at the end or using full-fat coconut milk enriches the creamy texture beautifully.
- → What accompaniments work well with this dish?
Serve alongside steamed rice, naan bread, or quinoa to complement the rich, spiced coconut base.
- → Is it possible to adjust the spice level?
Yes, increasing chili flakes or adding fresh green chili during sautéing intensifies the heat to taste.