200g red lentils

600ml water

1 large white onion

1 small cauliflower

1/2 tin of coconut milk or 1 small tin of coconut cream

4-6 gloves of garlic

1 teaspoon of turmeric

1 tablespoon of cumin seeds

1-2 green chilli’s

Curry powder

Ginger Toasted coconut flakes


1 Lime



Where possible, use locally sourced ingredients!


This Cauliflower & Coconut Dhal recipe comes to you from SpiceBox – the plant-based curry house. To create this recipe, we’ve put our famous SpiceBox spin on the classic tarka dhal recipe. With added flavour and some serious texture, this recipe is sure to please everyone. Plus, it’s 100% vegan!


Rinse 200g of lentils 2-3 times. Cover in 600ml of water. Add a pinch of salt and a teaspoon of turmeric and bring to a boil.

Preheat your oven to 180 degrees. Cut a small cauliflower into florets. Keep some of the smaller leaves, as they will go crisp in the oven – and it reduces food waste! Coat lightly with oil, curry powder and salt. Roast for 20 mins (or until golden and cooked through.)

Whilst the lentils and cauliflower are cooking, heat a large frying pan with 2-3 tablespoons of oil. Add one large white sliced onion and a pinch of salt. Cook slowly until the onions are caramelised.

Make a paste using 4-6 gloves of garlic and a thumb sized piece of ginger. Add the ginger and garlic paste to the onions and cook out slowly until the smell of raw garlic has gone. The longer the better!

Heat a small frying pan and add a splash of oil. Add 1 tablespoon of cumin seeds and 1-2 green chilli’s split lengthways. Fry until golden and aromatic.

When the lentils are cook, stir in the onion mix, followed by the cooked spices and half a tin of coconut milk or a small tin of coconut cream. Taste and season with more salt, if needed. Add the roasted cauliflower to the mix.

Serve with rice, lime, toasted coconut flakes and coriander.

Features more veg
Features more veg