The Ultimate Golden Cauliflower Dal (with Coconut & Spinach!)

Imagine a dish so fragrant, so comforting, and so beautifully vibrant, it warms you from the inside out. Picture a rich, creamy, and golden-hued stew, where tender cauliflower florets and soft red lentils are simmered in a luscious coconut milk broth, all infused with a symphony of toasted Indian spices. That, my friends, is the soulful, nourishing magic of this Golden Cauliflower Dal with Coconut and Spinach. This is, without a doubt, the most delicious and satisfying plant-based meal you will make.

I promise you, from the moment that incredible aroma fills your kitchen, you will be transported. The red lentils melt down to create a naturally creamy, hearty base, while the full-fat coconut milk adds a luxurious richness. It’s a complete, one-pot wonder that is packed with plant-based protein, fiber, and wholesome goodness. It’s the kind of meal that is perfect for a cozy weeknight, but so elegant and flavorful it’s ideal for serving to guests.

Get ready to master the art of a perfect dal and create a stunning, unforgettable dish that is a true feast for the senses.

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Why This Will Be Your New Favorite Comfort Meal!

You are going to be completely obsessed with this rich, fragrant, and deeply satisfying dish. It’s a guaranteed crowd-pleaser. Here’s why you have to make it:

• Incredibly Deep and Aromatic Flavor: The secret is blooming the whole spices in hot ghee or oil. This technique unlocks an incredible depth of authentic, fragrant flavor that makes this dish truly special.
• Naturally Creamy and Luxurious: The combination of quick-cooking red lentils, which break down beautifully, and rich, full-fat coconut milk creates a wonderfully thick, creamy, and velvety texture without any dairy cream.

Recipe Snapshot

Your Shopping List for This Golden Dal

This recipe uses a beautiful mix of fresh produce and aromatic spices. Here’s what you’ll need:

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→ For the Dal

• 1 cup split red lentils (masoor dal) → These quick-cooking lentils are the key to the creamy texture.
• 2 tablespoons ghee (or coconut oil for vegan) → For blooming our spices.
• Whole Spices: 1 tsp each of coriander, cumin, black mustard, and fennel seeds → The aromatic heart of our dish.
• 2-3 fat shallots & 4 garlic cloves, finely chopped → The savory base.
• 2 teaspoons fresh ginger, grated
• Ground Spices: 1 tsp yellow curry powder & 1/2 tsp turmeric powder → For color and depth.
• 1 teaspoon fenugreek leaves (kasoori methi) → Adds a unique, savory, slightly maple-like aroma.
• 1 can full-fat coconut milk → Essential for that rich, creamy texture.
• 1 large head of cauliflower, broken into florets
• A couple of handfuls of baby spinach
• A squeeze of fresh lemon juice → For a final, bright finish.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create the most fragrant and comforting meal of the week? This one-pot process is so simple and rewarding.

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Golden Cauliflower Dal with Coconut and Spinach

This creamy and comforting Cauliflower Dal is made with split red lentils, tender cauliflower, and fragrant Indian spices in a luscious coconut milk broth. A healthy, one-pot, plant-based dinner recipe that’s ready in 35 minutes!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian-Inspired, Vegan-Adaptable

Calories: 448

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup split red lentils (masoor dal)
• 2 cups boiling water
• 2 tablespoons ghee (or coconut oil for vegan)
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon fennel seeds
• 2-3 fat shallots, finely chopped
• 4 cloves garlic, finely chopped
• 2 teaspoons ginger, grated or finely minced
• 1 teaspoon yellow curry powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon fenugreek leaves
• 1 can full-fat coconut milk
• 1 large head cauliflower, broken into large florets
• couple handfuls baby spinach

Equipment

• Extra-large saute pan or Dutch oven

Method

 

Part 1: Bloom Spices and Aromatics

1. Cover the split lentils with 2 cups of boiling water and set aside.
2. In a large saute pan, heat the ghee over medium heat. Add the crushed coriander, mustard, cumin, and fennel seeds and stir for one minute until fragrant.
3. Add the shallots, garlic, and ginger and saute for about 5 minutes until fragrant and golden. Add the curry powder and turmeric and stir for 30 seconds.

Part 2: Simmer and Finish the Dal

1. Stir in the lentils along with their soaking water. Add the salt and fenugreek.
2. Add the coconut milk, stir to incorporate, then add the cauliflower florets. Bring to a simmer, then cover and cook gently over medium-low heat for about 10 minutes, until lentils and cauliflower are tender.
3. Remove the lid and let the liquid reduce for another 3-4 minutes. Carefully stir in the spinach until it wilts.
4. Taste and adjust seasonings, adding a squeeze of lemon if desired. Serve hot.

Notes

Bloom the Spices: Frying the whole seeds in hot ghee or oil is a crucial first step that unlocks their essential oils and infuses the entire dish with deep, authentic flavor.

Tempering Oil: For an extra burst of flavor, double the ghee and whole seeds at the start. After blooming them, remove half of the fragrant oil and seeds and set aside to drizzle over the finished bowls.

Vegan Option: This recipe is easily made vegan by simply using coconut oil instead of ghee.