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Baked coconut dhal with spiced cauliflower & paneer

A traybake with coconut dhal with spiced cauliflower & paneer

Baked coconut dhal with spiced cauliflower & paneer

Name: Baked coconut dhal with spiced cauliflower & paneer
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 1 large red onion chopped; 1 tbsp sunflower or veg oil; 2 x 400g cans coconut milk; 1 tbsp ginger grated; 1 tbsp garlic purée (about 6 garlic cloves); 2 tbsp curry paste (we used korma paste); 2 tsp ground turmeric; 2 tsp nigella seeds; 100g red lentils; 150g chana dhal or split peas; 400g can chopped tomatoes; 1 lemon juiced; ½ large cauliflower (about 500g), broken into florets, stalks and leaves roughly chopped; 225g paneer cut into cubes; 1 red onion halved and thinly sliced; 1 green chilli finely sliced; small handful of coriander leaves picked

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 45 mins

A star rating of 4.8 out of 5.14 ratingsRate

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Let the oven do the work in this coconut, cauliflower and paneer dhal, where turmeric lends a beautifully golden colour. Enjoy with our homemade pickled onions

Freezable

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large red onion

chopped
1 tbsp sunflower or veg oil
2 x 400g cans coconut milk
1 tbsp ginger

grated
1 tbsp garlic purée

(about 6 garlic cloves)
2 tbsp curry paste

(we used korma paste)
2 tsp ground turmeric
2 tsp nigella seeds
100g red lentils
150g chana dhal or split peas
400g can chopped tomatoes
1 lemon

juiced
½ large cauliflower

(about 500g), broken into florets, stalks and leaves roughly chopped
225g paneer

cut into cubes

To serve

1 red onion

halved and thinly sliced
1 green chilli

finely sliced
small handful of coriander

leaves picked

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Nutrition: Per serving

kcal873
fat53g
saturates36g
carbs61g
sugars20g
fibre12g

high
protein32g
salt0.24g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the onions in a large, deep roasting tin with the oil. Roast for 15 mins, until softened.
step 2

Spoon 3 tbsp coconut cream off the top of the coconut milk and set aside. Stir the ginger, garlic, 1 tbsp curry paste, 1 tsp turmeric, nigella seeds, lentils, chana dhal, tomatoes and remaining coconut milk into the onions. Fill the empty can with 400ml water, swirl it around and pour into the roasting tin. Season and mix well, then wrap the tray in foil and return to the oven to cook for 50 mins.
step 3

Meanwhile, mix the remaining curry paste and turmeric into the reserved coconut cream. Add a squeeze of lemon and season, then toss through the cauliflower and paneer until well coated.
step 4

Unwrap the dhal, stir and add a splash more water if it’s looking too dry. Scatter the cauliflower and paneer pieces on top and return to the oven for 40 mins uncovered. Meanwhile, toss the red onion and sliced chilli with a squeeze of lemon juice and a pinch of salt. Set aside to pickle.
step 5

When the dhal is cooked the lentils should be soft and the cauliflower and paneer should be charred. Leave to stand for 10 mins, then serve with the pickled onion and chilli, with a scattering of coriander leaves.

Recipe from Good Food magazine, January 2025

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A star rating of 4.8 out of 5.14 ratings

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