How long will this dahl keep in the fridge or freezer?

The dahl will keep for 3 days in the refrigerator. Frozen, it can be stored for up to 3 months. Thaw in the refrigerator and reheat in a pan or microwave.

Can I use fresh vegetables instead of frozen?

Yes, of course! Use 600g fresh cauliflower, cut into small florets, and 2 leeks, thinly sliced. Keep in mind that the cooking time will be slightly longer.

How do I make this dish less spicy for children?

Omit the chili flakes and use mild curry or garam masala. You can also add a little extra coconut cream to make it milder.

Can I replace the toast?

Absolutely! Serve the dahl with naan bread, rice, or even wraps.

Is this meal suitable for meal prep?

Absolutely. Make a large batch and portion them out for later in the week, or freeze them.

Cauliflower dahl with crispy toasts

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35 minutes

•

Easy

If you're looking to keep a tight rein on your budget when cooking, frozen vegetables are highly recommended. They're harvested at their peak, are incredibly fresh, and often cheaper than their fresh counterparts. What's more, modern freezing techniques optimally preserve vitamins and minerals. This cauliflower dahl is deliciously spicy, super comfort food, and budget-friendly. And those crispy toasts with it? You'll want them every single day.

Love cauliflower? Then definitely check out these recipes: Korean rice bowl with gochujang cauliflower or hachis parmentier with cauliflower and leek.

If you're looking to keep a tight rein on your budget when cooking, frozen vegetables are highly recommended. They're harvested at their peak, are incredibly fresh, and often cheaper than thei ...

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Ingredients

What do you need?

Quantity: 4

For the dahl:
600 g cauliflower (frozen, thawed)
600 g leek (frozen, in rings, thawed)
1 can of coconut cream (400 ml)
1 tin of legumes of your choice (red beans, lentils or chickpeas, approx.
400 g, drained)
2 tbsp oil or coconut oil
2 cloves garlic (finely chopped or 1 tsp garlic powder)
1 large onion (cut into half rings or 1 tsp onion powder)
1 tbsp tomato puree (or 1/2 can diced tomatoes)
1 tsp cumin powder
1 tsp turmeric
1/2 tsp cinnamon
1 tsp coriander powder or seeds (crushed if desired)
Salt to taste
Optional: 1 tsp garam masala or tikka masala spice
Optional: 1 tsp cornstarch dissolved in 2 tbsp cold water (to thicken)
Optional topping: yoghurt, sour cream, quark or chili flakes

For the crispy toast:
1 whole wheat baguette
2 tbsp olive oil
Herbs of your choice (garlic powder, herbs of Provence, oregano, etc.)

600 g cauliflower (frozen, thawed)
600 g leek (frozen, in rings, thawed)
1 can of coconut cream (400 ml)
1 tin of legumes of your choice (red beans, lentils or chickpeas, approx.
400 g, drained)
2 tbsp oil or coconut oil
2 cloves garlic (finely chopped or 1 tsp garlic powder)
1 large onion (cut into half rings or 1 tsp onion powder)
1 tbsp tomato puree (or 1/2 can diced tomatoes)
1 tsp cumin powder
1 tsp turmeric
1/2 tsp cinnamon
1 tsp coriander powder or seeds (crushed if desired)
Salt to taste
Optional: 1 tsp garam masala or tikka masala spice
Optional: 1 tsp cornstarch dissolved in 2 tbsp cold water (to thicken)
Optional topping: yoghurt, sour cream, quark or chili flakes

1 whole wheat baguette
2 tbsp olive oil
Herbs of your choice (garlic powder, herbs of Provence, oregano, etc.)

Make it veggie!

The original recipe is completely vegetarian. Use plant-based yogurt or sour cream as a topping to make it completely vegan.

Preparation method

How do you make this?

Heat the oil or coconut oil in a large pan over medium heat. Sauté the chopped garlic and onion until soft and lightly caramelized.

Add the spices: cumin, turmeric, cinnamon, coriander, and garam or tikka masala, if desired. If you have whole seeds, grind them finely and fry briefly.

Stir in the tomato puree or diced tomatoes and deglaze with the coconut cream.

Add the drained legumes, thawed cauliflower, and leek. Stir well, season with salt, and simmer gently for 10-15 minutes.

If you want the sauce a bit thicker, stir in the dissolved cornstarch in cold water and let it thicken briefly.

If desired, finish with a spoonful of yogurt, sour cream or quark and chili flakes for extra spice.

Meanwhile, thinly slice the baguette. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with herbs. Bake for 10 minutes in a preheated oven at 200°C (400°F) until crispy.

Serve the dahl warm with the crispy toast.

Tips

Frozen vegetables are not only convenient, but often also cheaper and nutritious.
Vary with legumes: lentils provide a creamy texture, chickpeas for a bite.
The toasts are also delicious as a healthy snack with hummus or guacamole.
Use what you have: zucchini, spinach or carrots also work perfectly in this recipe.
No coconut cream? Use full-fat coconut milk or a mixture of plant-based milk and a little extra fat.

Storage tips:

In the refrigerator:3 days airtight packaging
In the freezer:up to 3 months
Warm up:gently on the stove or in the microwave, possibly with a dash of water or coconut milk