A hearty, spiced Indian-inspired dal featuring roasted cauliflower and sweet potato, red lentils, chickpeas, and creamy coconut milk, served over basmati rice with fresh lime and optional coconut yogh... show more

indian

south asian

Nutrition

High in plant-based protein and fibre from lentils and chickpeas, rich in vitamins from roasted vegetables and spinach, with healthy fats from coconut milk and moderate carbohydrates from rice.

28% of daily energy

76 g

Carbs

59% kcal

17 g

Total fat

29% kcal

16 g

Protein

12% kcal

Dairy FreeEgg FreeHigh FibreHigh ProteinNut FreeNutritiousPeanut FreePescatarianShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain courselunchvegetarianvegancurryrice dishesoven and roastingstovetopmeal prep

Roasted Cauliflower & Sweet Potato Dal

Name: Roasted Cauliflower & Sweet Potato Dal — Tasty Bites
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Ingredients: Dhal; 0.5 head Cauliflower (broken into florets); 1 medium Sweet Potato (diced into 1¼-inch chunks); 3 tablespoon Olive Oil; 1 Red Onion (diced); 4 clove Garlic (minced); 2 tablespoon Fresh Ginger (grated or minced); 1 can Chickpeas (drained and rinsed); 2 cup Red Lentils (dried); 5 cup Water; 2 Bay Leaves (whole); 0.5 cup Tomato Paste; 3 tablespoon Soy Sauce; 1 can Coconut Milk (full-fat, well shaken); 2.5 cup Baby Spinach Leaves (fresh, loosely packed); 1 Lime (juiced); 0.5 tablespoon Olive Oil (for sautéing); 2 teaspoon Vegetable Stock Powder; Spices; 1 tablespoon Garam Masala; 2 teaspoon Curry Powder; 2 teaspoon Ground Coriander; 2 teaspoon Turmeric; 2 teaspoon Ground Cumin; 0.25 teaspoon Cayenne Pepper; 1 teaspoon Vegetable Stock Powder (for spice blend); To Serve; 2 cup Basmati Rice (cooked); Coconut Yoghurt (to serve, optional); 1 Lime (cut into wedges)

Glow Diaries (Liz Douglas)

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

Dhal

0.5 head Cauliflower broken into florets

1 medium Sweet Potato diced into 1¼-inch chunks

3 tablespoon Olive Oil

1 Red Onion diced

4 clove Garlic minced

2 tablespoon Fresh Ginger grated or minced

1 can Chickpeas drained and rinsed

2 cup Red Lentils dried

5 cup Water

2 Bay Leaves whole

0.5 cup Tomato Paste

3 tablespoon Soy Sauce

1 can Coconut Milk full-fat, well shaken

2.5 cup Baby Spinach Leaves fresh, loosely packed

1 Lime juiced

0.5 tablespoon Olive Oil for sautéing

2 teaspoon Vegetable Stock Powder

Spices

1 tablespoon Garam Masala

2 teaspoon Curry Powder

2 teaspoon Ground Coriander

2 teaspoon Turmeric

2 teaspoon Ground Cumin

0.25 teaspoon Cayenne Pepper

1 teaspoon Vegetable Stock Powder for spice blend

To Serve

2 cup Basmati Rice cooked

Coconut Yoghurt to serve, optional

1 Lime cut into wedges

1 Fresh Chili finely sliced, optional

Equipment

Citrus juicer

Baking sheet

Small bowl

Measuring spoons

Grater

Spatula

Measuring cups

Large pot

Wooden spoon

Knife

Cutting board

Can Opener

Oven

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.

Roasted Cauliflower & Sweet Potato Dal

Glow Diaries (Liz Douglas)

6

servings

0

per serve

0

minutes

indian

south asian

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

Dhal

0.5 head Cauliflower broken into florets

1 medium Sweet Potato diced into 1¼-inch chunks

3 tablespoon Olive Oil

1 Red Onion diced

4 clove Garlic minced

2 tablespoon Fresh Ginger grated or minced

1 can Chickpeas drained and rinsed

2 cup Red Lentils dried

5 cup Water

2 Bay Leaves whole

0.5 cup Tomato Paste

3 tablespoon Soy Sauce

1 can Coconut Milk full-fat, well shaken

2.5 cup Baby Spinach Leaves fresh, loosely packed

1 Lime juiced

0.5 tablespoon Olive Oil for sautéing

2 teaspoon Vegetable Stock Powder

Spices

1 tablespoon Garam Masala

2 teaspoon Curry Powder

2 teaspoon Ground Coriander

2 teaspoon Turmeric

2 teaspoon Ground Cumin

0.25 teaspoon Cayenne Pepper

1 teaspoon Vegetable Stock Powder for spice blend

To Serve

2 cup Basmati Rice cooked

Coconut Yoghurt to serve, optional

1 Lime cut into wedges

1 Fresh Chili finely sliced, optional

Equipment

Citrus juicer

Baking sheet

Small bowl

Measuring spoons

Grater

Spatula

Measuring cups

Large pot

Wooden spoon

Knife

Cutting board

Can Opener

Oven

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.

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.

dinnermain courselunchvegetarianvegancurryrice dishesoven and roastingstovetopmeal prep

Nutrition

High in plant-based protein and fibre from lentils and chickpeas, rich in vitamins from roasted vegetables and spinach, with healthy fats from coconut milk and moderate carbohydrates from rice.

28% of daily energy

76 g

Carbs

59% kcal

17 g

Total fat

29% kcal

16 g

Protein

12% kcal

Dairy FreeEgg FreeHigh FibreHigh ProteinNut FreeNutritiousPeanut FreePescatarianShellfish FreeVeganVegetarian

Nutrition

Daily intake breakdown

Roasted Cauliflower & Sweet Potato Dal

6

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Dhal

Spices

To Serve

Equipment

Instructions

Roasted Cauliflower & Sweet Potato Dal

6

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Dhal

Spices

To Serve

Equipment

Instructions

Nutrition

Daily intake breakdown