Introduction

This baked coconut dhal with spiced cauliflower and paneer is a comforting, fragrant dish perfect for a cozy meal. Creamy coconut milk and warming spices meld together with tender lentils, while roasted cauliflower and paneer add delightful texture and flavor. It’s a satisfying, vibrant vegetarian option that’s simple to prepare and full of character.

The dish is shown in a dark baking tray filled with a layered mix. The bottom layer is a red lentil stew with a thick, soft texture, topped with pieces of roasted yellow cauliflower and light yellow potato chunks that have a slightly crispy surface. Scattered on top are slices of bright purple onion and green chili peppers, adding a fresh and sharp look. Bright green cilantro leaves are placed as garnish, giving extra color contrast. The tray is resting on a wooden board, with a spoon showing some of the lentil stew on the side. Around the tray, there is a small white bowl filled with more sliced red onions, and two glasses with amber liquid. The background is a warm brown, but should be visualized as a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large red onion, chopped

1 tbsp sunflower or vegetable oil

2 x 400g cans coconut milk

1 tbsp grated ginger

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

Instructions

Step 1: Heat the oven to 200°C/180°C fan/gas mark 6. Toss the chopped onion in a large, deep roasting tin with the oil. Roast for 15 minutes until the onion is softened.

Step 2: Spoon 3 tablespoons of coconut cream off the top of one can of coconut milk and set aside. Stir the grated ginger, garlic purée, 1 tablespoon curry paste, 1 teaspoon turmeric, nigella seeds, red lentils, chana dhal, chopped tomatoes, and the remaining coconut milk into the roasted onions. Fill the empty coconut milk can with 400ml water, swirl it around to collect any residue, then pour it into the roasting tin. Season the mixture well and mix thoroughly. Wrap the roasting tin in foil and return it to the oven to cook for 50 minutes.

Step 3: Meanwhile, mix the reserved coconut cream with the remaining curry paste and turmeric. Add a squeeze of lemon juice and season to taste. Toss this mixture through the cauliflower florets and paneer cubes until they are well coated.

Step 4: Remove the foil from the dhal, stir it gently, and add a splash of water if it looks too dry. Scatter the coated cauliflower and paneer pieces on top. Return the dish to the oven uncovered and bake for a further 40 minutes, allowing the cauliflower and paneer to char slightly.

Step 5: While the dhal cooks, toss the thinly sliced red onion and green chilli with a squeeze of lemon juice and a pinch of salt. Set aside to pickle lightly.

Step 6: When the dhal is done, the lentils should be soft and the cauliflower and paneer nicely charred. Let the dish stand for 10 minutes before serving. Garnish with the pickled onion and chilli, and scatter coriander leaves on top.

Tips & Variations

For extra heat, add chopped fresh chilli or a pinch of cayenne pepper to the curry paste mixture.

Swap paneer for firm tofu or halloumi for a different texture but similar richness.

Use other curry pastes like madras or vindaloo depending on your preferred spice level.

To make this dish vegan, replace paneer with tofu and ensure your curry paste contains no dairy.

FAQs

Can I use other lentils for this dhal?

Yes, you can substitute red lentils with yellow or brown lentils, but cooking times may vary slightly. Adjust by checking for softness during baking.

What can I serve with baked coconut dhal?

This dish pairs wonderfully with basmati rice, naan bread, or a simple green salad to balance the rich flavors.

Dinner

Baked Coconut Dhal with Spiced Cauliflower & Paneer Recipe