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Cauliflower & Silverbeet Dahl (Lentil Stew)

Keep warm with this satisfying and super-adaptable dahl recipe
Difficulty Level: Easy
Serves: 4


Sunflower oil, for frying
½ head of cauliflower, broken into small florets
4 silverbeet leaves, shredded
1 red onion, diced
1 ½ cups of dried red lentils
200g of diced tomatoes
200ml of coconut milk
500ml of vegetable stock
5 curry leaves
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 teaspoons of garam masala
½ teaspoon of turmeric
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
Handful of fresh coriander, shredded


  1. Combine the lentils, tomatoes, stock, ground cumin, ground coriander, garam masala and turmeric in a large saucepan. Bring to a simmer and cook for 20mins, stirring regularly
  2. Coat a frypan with sunflower oil and cook the cumin and black mustard seeds on medium until they begin to pop. Add in the onion and curry leaves and cook for 5mins or until fragrant
  3. Stir the onion mixture, coconut milk and cauliflower into the saucepan and continue to cook for 10-15mins or until the cauliflower is tender
  4. Stir in the silverbeet, continue to cook for 2-3mins and adjust the seasoning to taste
  5. Serve hot, topped with fresh coriander and Greek yoghurt (if desired)