Kale and Tamarind Dahl with Roasted Cauliflower

You could also replace the kale with spinach.

Serves: 2-3                                  Prep and Cooking: 30-40 mins


  • 1 onion
  • 1 cauliflower
  • 200-300g kale

From the cupboard:

  • 2 tsp ground paprika
  • 300g red lentils
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • ½ tsp chilli flakes
  • ½ tsp ground fenugreek
  • 700 ml vegetable stock
  • 60g tamarind paste
  • 30g nuts or seeds (cashews, flaked almonds or pumpkin seeds all work well)


  1. Preheat the oven to 200 degrees C
  2. Roughly chop the cauliflower into small florets, and add to a baking tray. Toss the cauliflower with a drizzle of oil, salt and the ground paprika. Roast in the oven for 20-30 min until it’s cooked and crispy. When the cauliflower is nearly done add the nuts or seeds to the tray so they roast for 5 min.
  3. Make the dahl. Peel and finely slice the onion. Fry it in a large saucepan with a drizzle of oil until starting to soften. Add the garam masala, turmeric, chili flakes and fenugreek.
  4. Remove the leaves of the kale from any tough stalks and shred it. Add the kale and red lentils to the spiced onions, followed by the vegetable stock and the tamarind paste.
  5. Cook on a medium or low heat for about 20-30 min until the kale is cooked through and the lentils disintegrated.
  6. Serve the dahl with cauliflower and nuts arranged on the top

Recipe design and photo by Alice