Want to try something different? This vegan curry is the perfect dish for cold evening; it’s cosy, ideal for snuggling up on the sofa with, and leaves you feeling warm, satisfied and happy.
When added with the homemade chapatis you get the most delicious, yet healthy, weekend meal for you, your family and your friends!
Prep time: 5-10 minutes
Cook time: 25-30 minutes
- 1 tbsp coconut oil
- 1 red onion, peeled and finely diced
- 1 red chilli, de-seeded and chopped
- 3 cloves garlic, minced
- 0.5 tbsp minced ginger
- 2-4 tsp Ross & Ross Chilli Rub - (to taste – we used 3 tsp)
- 1 ½ tsp turmeric
- 1 tsp cumin
- Pinch chilli flakes
- 1 1/4 cups red lentils
- 1 can chopped tomatoes
- 1 can coconut milk
- 1-2 cups vegetable stock
- 1 medium head cauliflower, cut into florets
- 1 bunch fresh coriander
- 1 lime (plus one more to serve)
- Coconut yoghurt (to serve)
- 2 cups spelt flour
- 2/3 cup + 2 tbsp water
- 2 tbsp olive oil
- 1 tsp salt, to taste
- 1 tsp Ross & Ross Chilli Rub
- Heat the coconut oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of salt and pepper, then stir well and fry gently for a further couple of minutes.
- Stir in the lentils, then tip in the tomatoes, coconut milk and cauliflower. Pour in enough stock to cover the cauliflower and lentils, then bring to the boil before reducing to a simmer.
- In the meantime, finely chop a small handful of the coriander stems, then stir those in too, before adding the juice of half a lime. Cover the curry with a lid on, stirring often and adding more stock as needed (bear in mind that you may need to add more of the spices, too – we added around ¼ - ½ tsp more of each spice if more water was needed), until the lentils and cauliflower are softened, but still have a small amount of 'bite' (around 20-25 minutes). Season to taste, then remove from the heat.
- While your curry cooks, make your chapatis. Mix together the flour with the salt and spices. Then, stir in the olive oil and enough water to form an elastic dough. If you add too much and it's too sticky, add in some more flour.
- Knead the dough for around ten minutes, or until smooth and silky. Cut the dough into smaller chunks (we made 8), then roll into thin tortilla shapes on a floured surface.
- To make the chapatis, heat a small amount of coconut oil in a pan until sizzling. Add the chapatis, one at a time, cooking on each side for 30 seconds to one minute, or until golden and light brown. Wrap in kitchen roll to keep warm and repeat with your remaining dough.
- Serve your dhal in a large bowl scattered with fresh coriander, a squeeze of lime, coconut yoghurt and warm chapatis.