Red Lentil Dhal With Roasted Cauliflower and Butternut Squash (Vegan)

Red lentil dhal with roasted cauliflower & butternut squash – an easy, healthy, delicious vegan meal that is good all year round! Post sponsored by Appletiser.

Red lentil dhal with roasted cauliflower & butternut squash – an easy, healthy, delicious vegan meal that is good all year round! #vegan #healthy #plantbased

Dhal (or dahl or dal) is one of my go-to meals; it is easy to make, satisfying and very healthy. It is just as delicious eaten outside in the sunshine as it is when eaten wrapped up in a blanket on a cold day. Which is perfect for this awkward time of year, when the weather could go either way.

A plate of vegan red lentil dhal with roasted cauliflower and butternut squash with a bottle of Appletiser.

This recipe is another in my series for Appletiser – one recipe a month for a meal that is the perfect pairing with a glass of Appletiser. Just like the delicious drink my recipes are all free from added sugar and contain at least one portion of your five a day!

I like to serve this red lentil dhal with a glass of delicious Appletiser Apple and Pomegranate as I think that pomegranate works really well with the spicy flavours and the creaminess of the coconut milk – give it a try!

A pan of vegan red lentil dhal topped with red chilli, coriander and coconut milk with a bottle of Appletiser

Red lentil dhal is very quick to make as the lentils don’t require any pre-soaking and cook fairly quickly so you can have the dish ready in around 30-40 minutes. Perfect for busy evenings!

I turn it into more of an impressive full meal by serving the red lentil dhal with cumin spiced roasted cauliflower and butternut squash. Roasting is my absolute favourite way to cook vegetables; it gives them an incredible flavour and ensures that they don’t go soggy (over-boiled mushy cauliflower is the worst!).

As well as the florets, I like to roast the cauliflower leaves too. So often they simply get thrown away but they taste great when roasted and are really good for you too; so save those leaves!

A close up of a plate of vegan red lentil dhal and rice with roasted cauliflower and butternut squash.

This recipe will serve six but even if you aren’t feeding that many, I still recommend making the full amount as it will keep in the fridge for a good few days and is wonderful reheated for lunches.

Serve the red lentil dhal and roasted cauliflower and butternut squash with rice, and naan bread for dipping and of course a glass of refreshing Appletiser over ice!

A close up of a pan of vegan red lentil dhal topped with red chilli, coriander and coconut milk

How to make red lentil dhal:

red lentil dhal ingredients

You start by gently frying mustard and nigella seeds until they start to ‘pop’. Add diced onion and cook until soft.

Next, add in the rest of your spices – cumin, coriander, garam masala and turmeric; along with ginger, garlic and red chilli.

red lentil dhal step 1

Cook for a couple of minutes then add coconut milk, chopped tomatoes, vegetable stock and rinsed and drained red lentils.

Bring the pot up to a simmer and cook until the lentils are soft and starting to fall apart. Season well with salt and a squeeze of lemon juice to lift and balance the flavour and you are done!

red lentil dhal step 2

A plate of red lentil dhal and white rice with roasted cauliflower and butternut squash.

Red lentil dhal with roasted cauliflower & butternut squash – an easy, healthy, delicious vegan meal that is good all year round! #vegan #healthy #plantbased
5 from 3 votes
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Red Lentil Dhal With Roasted Cauliflower and Butternut Squash

Red lentil dhal with roasted cauliflower & butternut squash – an easy, healthy, delicious vegan meal that is good all year round!
Course Main Course
Cuisine Indian, vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Domestic Gothess

Ingredients

Dhal:

  • 1 Tbsp olive oil
  • 1 tsp brown mustard seeds
  • 1 tsp nigella seeds
  • 1 large onion peeled and diced
  • 3 cloves garlic crushed
  • 1 red chilli de-seeded and finely chopped
  • 1 Tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • one 400 g (14oz) tin chopped tomatoes
  • one 400 ml (14oz) tin full-fat coconut milk
  • 250 g (9oz) red lentils rinsed and drained
  • 500 ml (2 cups) vegetable stock
  • juice of 1/2 lemon
  • salt and pepper

Roasted Cauliflower and Butternut Squash:

  • 1 medium cauliflower chopped into small florets and leaves trimmed
  • 1 medium butternut squash peeled, seeded and diced
  • 1 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp cumin seeds
  • salt
  • cooked rice and naan breads to serve

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Heat the olive oil in a large pan over a low heat and add the mustard and nigella seeds. Cook for a couple of minutes until the seeds start to pop.
  3. Add the onion and cook gently, stirring regularly, for about five minutes until softened.
  4. Add the garlic, chilli, ginger, cumin, coriander, garam masala and turmeric and cook for another minute or two then stir in the tomatoes, coconut milk, lentils and stock.
  5. Bring up to a gentle simmer and leave to cook, occasionally stirring , for about 20-30 minutes until the lentils are soft and stating to fall apart.
  6. Season generously with salt and stir in the lemon juice.
  7. While the dhal is cooking, toss the cauliflower, cauliflower leaves and butternut squash with the olive oil, curry powder, cumin seeds and some salt.
  8. Spread out in a large roasting tray and roast for 30-40 minutes, turning halfway through cooking, until tender and lightly charred.
  9. Serve the dhal and vegetables with rice and naan breads. Leftovers keep well in the fridge.

This post is sponsored by Appletiser, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

7 Comments on Red Lentil Dhal With Roasted Cauliflower and Butternut Squash (Vegan)

  1. Shadi Hasanzadenemati
    May 23, 2018 at 7:38 pm (4 weeks ago)

    This is an all time favorite ! The spices and ingredients are all super tasty!

    Reply
  2. Cookilicious
    May 23, 2018 at 8:00 pm (4 weeks ago)

    Dhal or Dal is the ultimate weakness for us Indians. I simply loved your recipe and the pictures are drool worthy! Pinned it as well. I too make it in a similar way but have never added coconut milk before. Will try this out.

    Reply
  3. Urvashee
    May 23, 2018 at 8:02 pm (4 weeks ago)

    This looks so delicious and healthy! Thanks for sharing!

    Reply
  4. Christine @ Happy Veggie Kitchen
    May 23, 2018 at 8:28 pm (4 weeks ago)

    Oh this is just beautiful! I love dal, and I love how you have made a meal out of it with the roasted cauliflower and squash. I must try this soon!

    Reply
  5. Roxana
    May 23, 2018 at 9:18 pm (4 weeks ago)

    That’s a lot of flavor packed in that dish with lots of veggies. I would definitely love it. Will try it out.

    Reply
  6. Ana
    May 29, 2018 at 11:39 am (3 weeks ago)

    This is amazing! When are you getting your own cookbook?

    Reply

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