This cauliflower dhansak is a rich and filling medley of delicious flavours. Vegan, gluten free and low calorie too, you’ll find yourself coming back again and again for another spoonful of this satisfying curry.
Folks, do you remember back in January (hasn’t this year flown by?) when Lady Lynne and I were doing “Vegan January”?
Well that’s when I devised this vegan cauliflower dhansak recipe.
I was afraid then. That our experiment of being vegan for a month would mean I would struggle to make adequate and filling meals. Especially our favourite. Curry!
I’d made delicious and popular vegan curries before. I mean have you checked out the healthy chickpea curry recipe?
It’s just that I became a bit stuck for what other kinds of vegan curries I could make. That didn’t just include chickpeas!
That’s when I came up with the idea for a vegan dhansak curry. Dhansak is a popular Indian curry usually made from meat and lentils.
Today I’ve made it with cauliflower and lentils!
And this cauliflower dhansak has since been made time and time again. So I’m delighted to share it with you here today!
Let me just confess to you first.
This particular vegan dhansak recipe will take a little more time to prepare and cook than the majority of other curry recipes on neilshealthymeals.
You’ll need a couple of hours before you can serve this.
That’s opposed to the normal time of getting everything served within an hour. That I like to aim for.
Anyway, when you make this, I think you will forgive me!
You see the reason why this dhansak curry takes a little longer is because the flavours need time to marinate and fuse together.
So with that confession over, before I bring you the cauliflower dhansak recipe, let’s just talk a little more about why I think you’re going to love this.
Not only for its great taste but for all the other great benefits which I’ve listed below too!
Why you’ll Love this Cauliflower Dhansak
Set yourself a bit of time (30 – 45 minutes’ prep) for this curry. Generally, I make this on a Sunday afternoon, starting at 3pm, so there’s plenty of time once this is just sitting, warm in the oven for me to make my Naans at 6 and serve this up at about 6.30pm.
I promise you, you’ll love the tantalising flavours and you’ll love all of the amazing health benefits of this dish: –
- An excellent source of vitamin C. (136% per portion!)
- 54% of daily recommended dietary fibre requirement
- Low in fat and saturated fat.
- 0% cholesterol
- High in antioxidants (can prevent or slow cell damage)
- Helps decrease the risk of obesity, diabetes and heart disease
I’ve said it before and I’ll say it again. Eat your veggies! 🙂
To serve this Cauliflower Dhansak Recipe you may need….
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These are the balti dishes I use to serve my curries. You’ll see these dishes in the photographs of this vegetable dhansak.
And most of my other curry recipe photographs as well. They add a perfect authenticity when serving your curry.
They come as a set of 6. Are easy to clean and they’re a great price too. Check them out!
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Other Popular Vegan Curry Recipes You Might Also Like
- Lentil and kidney bean dal is a delicious vegan red kidney bean curry. It’s a perfect quick healthy meal to suit anyone looking for a really filling curry.
- One pot chickpea and red lentil dahl is just packed with flavour. A delicious easy healthy and vegan recipe that’s great served with rice or naan breads!
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
Coming Next Week on Neil’s Healthy Meals
We’ll keep on the veggie theme next Tuesday too.
I’ll be bringing you my latest Quorn recipe. Vegetarian Cottage Pie!
Until then have a great weekend and I’ll catch you then!
Cauliflower Dhansak Recipe
Serve your cauliflower dhansak with an Indian bread. I like chapati which you can usually get as a vegan option too.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 1 tbsp olive oil
- 2 cloves whole
- 4 black peppercorns
- 1 tsp paprika
- 2 tsp medium curry powder
- 1 tsp turmeric
- 1/4 tsp cinnamon powder
- ¼ tsp allspice
- 1 tbsp ground coriander
- 1 red onion chopped
- 2 carrots peeled and chopped
- 1 large sweet potato peeled and chopped
- 4 medium white potatoes peeled and chopped
- 1 red pepper de-seeded, cored and chopped
- 75 g peas
- 2 cloves garlic crushed
- 1 inch piece fresh ginger peeled and finely chopped
- 1 x 400g can chopped tomatoes
- 500 ml vegetable stock
- 200 g red split lentils
- 300 g cauliflower florets
- Salt and freshly ground pepper
- 1 tbsp freshly chopped coriander
- Pre-heat oven to 180C fan.
- In a large oven proof / casserole dish gently heat the oil, then add all of the spices and stir around for no more than a minute just to release their flavours.
- Add the onion, carrots, potatoes, red pepper, peas, garlic and ginger and stir well to combine everything for a couple of minutes.
- Add the chopped tomatoes, vegetable stock, red split lentils, stir well to combine and bring to the boil. Then turn down to simmer.
- Place the dish into the oven and cook for approximately 45 minutes until all the vegetables have softened.
- Then, add the cauliflower florets, stir well into the cooked vegetables and place back into the oven for a further 5 minutes to allow them to cook. You just want the cauliflower to be “al-dente”.
- Remove from the oven, season to taste and serve in balti dishes* garnished with the chopped coriander.