Cauliflower & Pumpkin Dahl

by Madeleine Borgersen

My Mum put me onto Dahl. It’s amazing. Feels exactly like settling in to a nice big bowl of pasta without the regrets. Super easy to make and so yummy here’s a recipe for a quick and easy cauliflower and pumpkin dahl ready for winter!

Cauliflower & Pumpkin Dahl

Cauliflower & Pumpkin Dahl



Preparation Time:

10 minutes

Cooking time:

15 minutes


  • 1 Small brown onion, chopped finely
  • 1 Garlic clove, again chopped finely
  • 1 tbs Curry powder
  • 100g Red lentils
  • 1 cup Vegetable stock
  • 1 can Diced tomatoes
  • 1/2 Cauliflower, cut into small florets
  • 1/2 Pumpkin, de-seeded and cut into 3cm cubes
  • 150g Green beans, top and tailed and cut into 2cm chunks
  • 1 tbs Fresh coriander
  • 1 tbsp Greek yoghurt
  1. Preheat your oven to 220 and line a baking tray with your pumpkin. Drizzle with some olive oil and roast for 30 minutes until almost tender.
  2. Heat a tablespoon of olive oil in a deep pan or saucepan. Add in the garlic and onion and stir for 2 or 3 minutes then add in your curry powder.
  3. Follow on with your lentils and your cup of vegetable stock. Add in the tomatoes and bring it to the boil. Once there turn it down to a simmer and cover the pan allowing it to do it's thing for 10 minutes or so.
  4. Add in the cauliflower and roasted pumpkin and simmer for a further 5 minutes until the cauliflower is tender. By this time your stock and tomatoes will be reduced right down.
  5. Add in your beans for a minute or two to warm through.
  6. Place into a bowl with your dollop of greek yoghurt and a sprinkle of the coriander to serve. Enjoy!

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