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.
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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
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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.
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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.
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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.
