A twist on a classic dahl, this deliciously quick curry is made with roasted cauliflower and potatoes. It's easy to make and so tasty!

Roasted Cauliflower Dahl with Red Lentils & Potatoes

Name: Roasted Cauliflower Dahl with Red Lentils & Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 1 large cauliflower, broken into florets, then halved (small pieces for large florets); 12 baby potatoes, halved; 1 large red onion, halved and cut into thick slices; 15 cherry tomatoes (or other mini tomatoes); 1 tablespoon olive oil; salt and pepper; 300g (1 ½ cups) red lentils (dry/uncooked); 400g (14 oz) tin coconut milk; 3 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground ginger (you can use fresh or frozen grated ginger); 2 teaspoons ground turmeric; 1 teaspoon chilli powder; 500ml (2 cups) vegetable stock (I use 3 vegetable stock cubes); handful of fresh coriander (or parsley); Salt & black pepper to taste

We are big dahl (or dal) fans in my house, in fact it was this simple curry that tempted my son into trying Indian food.

I regularly make a quick coconut and spinach dahl, but I want to have more veg in it and make a more substantial curry.

So I took my inspiration from my quick dahl and created this gorgeous roasted cauliflower and potato dahl.

What is Dahl?

Dahl is a popular dish in Indian cuisine.

The spelling of this gently spiced dish does vary and it can be written as dal, daal or dhal.

It's a quick dish made with split pulses such as lentils, peas and beans, that can be served as a curry or the consistency of a thick soup.

One of the most popular traditional dishes in India, Pakistan, Bangladesh, Nepal and Sri Lanka, it is often served with other dishes as a type of gravy to pull the meal together.

I like to serve it as the star of the show and a curry in its own right.

Why roast the veg?

I wanted to add extra veg into this colourful curry to serve on curry night, or Friday as it is more commonly known.

Of course, the veg could be cooked with the lentils, but I wanted the extra flavour that roasting gives vegetables.

It gives the cauliflower the most wonderful flavour, turns the baby potatoes into little roast potatoes and softens the cherry tomatoes until they are unctuous pops of flavour.

I used this technique when I created my roasted vegetable balti and I have to say it's one of my all-time favourite curries.

If you haven't tried it you really must!

Cooking techniques for this simple cauliflower curry

There is a two-step process for this easy veg-packed Indian curry.

The dahl is cooked in a large saucepan or large pot, while the vegetables are roasted in the oven on a sheet pan, baking tray or roasting tin for that wonderful smoky flavour.

The two are then combined for the lost luxurious dahl that's quick to make and tastes delicious!

Once you've gathered your ingredients and heated the oven, the whole thing is made in half an hour!

You can't get better than that!

Roast Cauliflower & Potato Dahl in a cast iron pan.

Which spices?

Many people use jarred curry paste or a shop bought curry powder when they make a homemade curry, but I think you can get a completely different flavour profile from using a selection of individual spices you choose yourself.

For this cauliflower curry I use:

Ground turmeric - for that wonderful yellow colour, warming flavour and health benefits
Ground cumin - which has to be one of my most used spices in curries and soups
Ground coriander - another favourite
Chilli powder - for a little heat, although I keep my currys spiced rather than hot

I have used fresh ginger or frozen grated ginger (which is available in supermarkets) and both work well in this curry too.

It's handy to have little bags of frozen garlic, ginger and coriander in your freezer, just in case you run out of fresh.

Love or hate fresh coriander?

Fresh coriander (also called cilantro) adds another flavour to this curry, but not everyone likes it.

Apparently, it tastes like soap to some people, so no wonder they don't like it.

If you do love it add it to the dahl once it is cooked, before stirring in the roast veg and add some when you serve it for an extra pop of fresh flavour.

Fresh herbs should always be added at the end of cooking or when serving so the flavours are still bright.

If you hate coriander, you could leave it out or add a handful of fresh parsley or peppery rocket (arugula) instead.

I will let you decide!

What do you need to make this roasted cauliflower dahl?

Here are the simple ingredients you need for this delectable vegetable curry.

Roast veg

Cauliflower - a whole head of cauliflower broken into cauliflower florets
Baby potatoes - they are waxy potatoes, so hold their shape
Red onion - I like red onion for the flavour, but you can use white onion
Cherry tomatoes
Olive oil - or rapeseed oil
Salt & pepper

Dahl

Red lentils - well rinsed
Coconut milk - a can of coconut milk not the drinking milk
Ground turmeric
Ground cumin
Ground coriander
Ground ginger - you can use fresh ginger or frozen grated ginger
Chilli powder
Vegetable stock
Salt & black pepper
Fresh coriander (cilantro) - or parsley

The printable recipe card with full ingredients, method, nutritional information and notes is at the bottom of this page. There is a jump button at the top of this page.

Variations

Here are a few tweaks you can make to this delicious dahl.

Spinach - add fresh or frozen spinach to the dahl as it cooks
Sweet potato - you could add chunks of sweet potato instead of baby potatoes
Mushrooms - you can add mushrooms to roast with the other veg
Chilli powder - add more or a hotter chilli powder for more of a kick

Feel free to tweak the basic recipe to use up leftover veg you have or with other spices if you like, but do try the basic recipe first, then change it if you like.

Close up of Roast Cauliflower & Potato Curry served with Rice.

How to serve roasted cauliflower dahl

I like to serve this dahl with basmati rice (white rice) and a dollop of mango chutney.

Here are a few ideas for extras you can add to your plate or on the side to make it more of a feast.

Saag aloo - potato and spinach side dish
Onion bhajis - or try these low-fat crispy vegetable bhaji you can cook in an air fryer or oven
Pilau rice
Basmati rice
Naan bread
Chapatis - try this easy recipe for homemade chapatis
Mango chutney - here it a recipe to make your own mango chutney
Coriander chutney

I am sure you will have some good ideas too!

How to store roast cauliflower dahl

Spoon the dahl into an airtight container to cool, then once cool add the lid and pop it in the fridge until you need it.

You can keep this colourful lentil curry in the fridge for 3-4 days.

Reheat in a pot or in the microwave.

You may need to add a splash or water before reheating as the dahl with thicken as it cools, but don't add too much.

Can you freeze homemade dahl?

This scrumptious vegetable curry freezes well.

Spoon into another bowl or container to cool, then spoon into a labelled and dated freezer-safe container or freezer soup bags.

Freeze for 3-4 months.

To defrost, take a portion out of the freezer and leave in the fridge overnight or use the defrost setting on your microwave.

Reheat in a pot or in the microwave.

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Roasted Cauliflower Dahl with Red Lentils & Potatoes pin.

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How to make Cauliflower Dahl with Red Lentils & Potatoes

A step-by-step photo guide followed by a full printable recipe.

Step 1

Preheat the oven and add cauliflower florets to a roasting pan, sheet pan or large baking tray.
Next add the potatoes and onion.
Drizzle with olive oil and season, the roast for 15 minutes. (full recipe below to print or save as pdf)

Step 2

Add the rinsed lentils to a large pan, then pour in the coconut milk (milk and solids)
Next, add the spices and then the vegetable stock.
Cook over a medium heat.

Step 3

Take the roast veg out the oven, then add the tomatoes and pop back in the oven for another 10 minutes.
Keep an eye on the dahl and stir occasionally.

Step 4

Taste the dahl to check the seasoning and add more if it needs it.
Add fresh coriander (or parsley) and stir in.
Spoon the roasted veg into the dahl and stir well.
Serve and enjoy!

dahl, dal, daal, cauliflower dahl, cauliflower curry, cauliflower and potato curry

Dinner, Main Course

Indian

Yield: 6

Author: Jacqueline Meldrum