Air Fryer Cauliflower and Coconut Dhal
A warming plant-based dhal made with red lentils, cauliflower, coconut milk, tomatoes and aromatic spices. The cauliflower is lightly charred in the air fryer before being folded through the creamy lentils and finished with lime, coriander and toasted coconut.
Equipment
- Bowl, large
- Knife
- Saucepan, Medium
- Wooden spoon
Ingredients
- 1 cauliflower cut into small florets
- 2 tablespoons canola oil
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 1 onion finely chopped
- 200 g red cabbage sliced
- 1 thumb-sized piece ginger peeled and grated
- 2 cloves garlic crushed
- ½ teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon black mustard seeds
- 1 small handful curry leaves
- 300 g split red lentils
- 1.25 litres reduced-salt vegetable stock heated
- 200 ml light coconut milk
- 1 tablespoon lime juice
- 2 tablespoons coconut flakes toasted
- Coriander leaves chopped, for serving
- Fresh chilli sliced, for serving, optional
Instructions
- Preheat the air fryer to 200°C.
- Toss the cauliflower with 1 tablespoon canola oil and season with sea salt flakes and freshly ground black pepper.
- Air fry the cauliflower for 20 to 25 minutes, turning halfway through, until golden and tender.
- Meanwhile, heat the remaining 1 tablespoon canola oil in a medium saucepan over medium heat.
- Cook the onion and red cabbage for 10 minutes or until soft.
- Add the ginger, garlic, spices and curry leaves and cook for 2 minutes, stirring, until fragrant.
- Stir in the split red lentils and most of the cauliflower.
- Add the hot vegetable stock and bring to the boil, then reduce to a simmer.
- Cook uncovered for 40 minutes or until the lentils are tender.
- Stir the coconut milk and lime juice through the dhal.
- Season with sea salt flakes and freshly ground black pepper.
- Divide between four bowls and top with the reserved cauliflower, toasted coconut flakes, coriander leaves and fresh chilli, if using.
Notes & Wine Advice
Serving Suggestions
Serve the dhal hot in deep bowls, topped with the reserved air-fried cauliflower, toasted coconut flakes, chopped coriander and fresh chilli. It is filling enough to serve as a Main Course, but it also works well with Rice or warm bread for a larger meal.Recipe Notes
Cut the cauliflower into similarly sized florets so they cook evenly in the Airfryer. Reserve some of the cooked cauliflower for serving and stir the remainder into the dhal so you get cauliflower throughout the dish as well as crisp, golden pieces on top. Split red lentils naturally soften and thicken during cooking. If the dhal becomes too thick before the lentils are completely tender, add a little extra hot water or vegetable stock. Reduced-salt stock makes it easier to control the final seasoning.Variations
Increase the chilli powder or add more fresh chilli for a hotter dhal. For a milder version, omit the fresh chilli entirely. Extra spinach or other suitable Vegetables can be stirred through near the end of cooking.Storage Advice
Allow leftover dhal to cool and transfer it to an airtight container. Refrigerate for up to 3 days. Reheat gently in a saucepan until thoroughly hot, adding a splash of water or vegetable stock if it has thickened during storage. Keep any toasted coconut and fresh coriander separate and add them after reheating.Wine Advice
A dry Riesling works particularly well with the ginger, chilli, garam masala and lime because its fresh acidity balances the spices and creamy coconut. A fruity Sauvignon Blanc is another good choice, especially with the coriander and lime.Nutrition values
Serving: 510 gr | Calories: 445 kcal | Carbohydrates: 65 g | Protein: 22 g | Fat: 12 g | Saturated Fat: 5 g | Sodium: 590 mg | Sugar: 10 g