Cauliflower & Edamame Dhal

Bring the fragrant spices of India and the goodness of legumes to dinner with this hearty plant-based meal, where every bite is a celebration of flavour and nourishment.


  • 1 tbps oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp madras curry paste
  • 2 tbsp no added salt tomato paste
  • 1 ½ cups dried red lentils, rinsed and drained
  • 2 carrots, chopped
  • 750g cauliflower, cut into small florets
  • 1 litre reduced salt vegetable stock
  • 1 ½ cups frozen edamame (soybeans)


  1. Heat oil in a saucepan and sauté onion and garlic until onion is soft.
  2. Stir through curry paste and cook for 1 minute.
  3. Add tomato paste, lentils, carrot, cauliflower and stock.
  4. Bring mixture to boil then reduce heat and simmer for 15-20 minutes or until lentils are soft.
  5. Add edamame and heat for 2 minutes or until cooked.
  6. Can be served with cooked brown rice or whole grain naan bread.

Tip: Frozen green peas can be substituted for the edamame beans. Frozen edamame beans (without the pod) can be purchased from Asian supermarkets.

Recipe and image kindly provided by Sanitarium.

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