Red Cabbage Cauliflower Coconut Dhal

Name: Red Cabbage Cauliflower Coconut Dhal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentils; 1/2 head cauliflower, chopped; 2 cups red cabbage, shredded; 1 can coconut milk (400ml); 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons curry powder; 1 teaspoon turmeric; Salt and pepper to taste; 2 tablespoons vegetable oil; Cilantro for garnish

Highlighted under: Holistic Healthy Cooking

A vibrant and nutritious dish featuring red cabbage and cauliflower in a creamy coconut base.

Created by

Emma

Last updated on 2025-12-25T20:50:27.249Z

Red Cabbage Cauliflower Coconut Dhal is a delightful blend of textures and flavors, making it a perfect comfort food. The sweetness of coconut complements the earthiness of lentils and vegetables.

        Why You Will Love This Recipe
        A colorful and nutritious dish that's a feast for the eyes and palate.
Creamy coconut flavor that balances perfectly with the spices.
Easy to prepare, making it a great weeknight dinner option.

      

A Nutritional Powerhouse

Red cabbage and cauliflower are not just colorful additions to this dish; they bring a host of health benefits. Red cabbage is rich in antioxidants, vitamins C and K, and has anti-inflammatory properties that can boost your immune system. Cauliflower, on the other hand, is low in calories yet high in fiber and vitamins, making it an excellent choice for a healthy diet. Together, they create a meal that nourishes your body while tantalizing your taste buds.

Incorporating legumes like red lentils into your diet is a fantastic way to increase your protein intake, especially for vegetarians and vegans. Lentils are packed with fiber, which aids digestion and helps maintain stable blood sugar levels. This recipe not only satisfies hunger but also helps support your overall health, making it a smart choice for any meal.

The Creamy Coconut Twist

The use of coconut milk in this dhal recipe adds a rich, creamy texture that elevates the overall flavor profile. Coconut milk is an excellent dairy alternative, perfect for those who are lactose intolerant or following a vegan lifestyle. Its natural sweetness balances the spices beautifully, making each bite delightful.

Beyond flavor, coconut milk also offers health benefits, including healthy fats that can provide energy and support heart health. It’s a versatile ingredient that enhances not just this dish but many others as well. With the combination of coconut milk, spices, and vegetables, you are sure to impress your family and friends with this delicious meal.

Easy Weeknight Cooking

One of the best aspects of this Red Cabbage Cauliflower Coconut Dhal recipe is its simplicity. With minimal prep time and straightforward cooking steps, this dish can easily fit into your busy weeknight routine. It’s the perfect solution for those evenings when you want something healthy but don’t want to spend hours in the kitchen.

This recipe is also highly adaptable; feel free to add your favorite vegetables or adjust the spice levels to suit your taste. Whether served over rice or enjoyed on its own, this vibrant dish is sure to become a staple in your home.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

1 cup red lentils
1/2 head cauliflower, chopped
2 cups red cabbage, shredded
1 can coconut milk (400ml)
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
2 tablespoons vegetable oil
Cilantro for garnish

Ensure all ingredients are fresh and ready for a delicious meal.

Instructions

Follow these steps to make your Red Cabbage Cauliflower Coconut Dhal:

Cook the Lentils

In a pot, combine the red lentils with 4 cups of water. Bring to a boil and then simmer for 15-20 minutes until tender. Drain and set aside.

Sauté Vegetables

In a large pan, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent. Then, add the garlic and ginger, cooking for another minute.

Add Spices and Cabbage

Stir in the curry powder, turmeric, and shredded red cabbage. Cook for about 5 minutes, allowing the cabbage to wilt.

Combine Ingredients

Add the cooked lentils and coconut milk to the pan. Stir to combine and bring to a gentle simmer. Cook for another 10 minutes, seasoning with salt and pepper to taste.

Serve

Garnish with fresh cilantro and serve warm. Enjoy your delicious Red Cabbage Cauliflower Coconut Dhal!

Enjoy your meal with rice or naan for a complete experience.

Storage and Meal Prep

This Red Cabbage Cauliflower Coconut Dhal is ideal for meal prepping. You can make a large batch and store it in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and deepen as it sits, making it even more delicious the next day. Simply reheat on the stovetop or in the microwave for a quick and satisfying meal.

If you want to extend its shelf life, consider freezing portions in freezer-safe containers. This dish can be frozen for up to three months. When you're ready to enjoy it, just thaw in the refrigerator overnight and reheat thoroughly before serving.

Pairing Suggestions

To complement the vibrant flavors of this dhal, consider serving it with fluffy basmati rice or warm naan bread. The rice absorbs the creamy coconut sauce beautifully, while naan provides a delightful way to scoop up the dish. You might also enjoy it alongside a simple cucumber salad to add a refreshing crunch.

For an added touch of flavor, drizzle some lime juice over the dhal right before serving. The acidity of the lime will enhance the overall taste and provide a zesty contrast to the rich coconut base.

Questions About Recipes

→ Can I use other types of lentils?

Yes, but cooking times may vary; red lentils cook faster than green or brown.

→ Is this dish vegan?

Yes, all ingredients are plant-based.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dhal?

Yes, it freezes well. Just reheat gently when ready to serve.