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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.
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Cauliflower Dhansak

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.
Course Dinner
Cuisine Indian
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 8
Calories 330kcal
Author Neil

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves whole
  • 4 black peppercorns
  • 1 teaspoon paprika
  • 2 teaspoon medium curry powder
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon allspice
  • 1 tablespoon 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 tablespoon freshly chopped coriander

Instructions

  • 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.

Notes

You can vary the vegetables you use.
Makes about 8 portions so and is perfect for freezing.
These are the Balti dishes that I serve my curries in.

Nutrition

Calories: 330kcal | Carbohydrates: 63.8g | Protein: 14.4g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 550.2mg | Fiber: 13.6g | Sugar: 9.7g | Vitamin A: 2400IU | Vitamin C: 112.2mg | Calcium: 110mg | Iron: 4.9mg