Cauliflower and Spinach Dahl

Cauliflower and Spinach Dahl
  • Prep: 10
  • Cook: 25 mins
  • Serves: 8


  • 1 tbs olive oil
  • 1 red onion, diced
  • 3 cloves garlic, crushed
  • 1 tbs fresh ginger, grated
  • 1 tbs curry powder
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/3 paprika
  • 4 1/2 cups reduced-salt vegetable stock
  • 1 cup dried red lentils, uncooked
  • 400 g can no-added-salt chickpeas, drained and rinsed
  • 2 cups cauliflower
  • 2 cups baby spinach leaves
  • 1/4 cup fresh coriander
  • 1 tbs mustard seeds


Heat a large saucepan over a medium heat and add the olive oil. When hot, add the mustard seeds and cook for one minute. Add the onion, garlic, ginger and sauté for 5 minutes. Add the curry powder, turmeric, ground coriander and paprika and sauté for a further minute.

Add the stock, lentils and chickpeas and stir to combine. Bring to a simmer and then cover and reduce heat to medium low. Cook for 20 minutes and then fold through the cauliflower. Cover again and cook for another 8 minutes. Add the spinach and fold through.

Top with fresh coriander and serve with Naan bread or steamed rice.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.