Lemongrass Dhal with Cauliflower Peanut ‘Rice’

Lemongrass Dhal with Cauliflower Peanut ‘Rice’

Ready in 35 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 21, 2019.



  • 1 brown onion
  • 200g kumara
  • 1 pack lemongrass curry paste
  • 1 stalk lemongrass
  • 1 pack split red lentils
  • 400ml coconut milk
  • 1 cup vegetable stock
  • 2 Tbsp soy sauce
  • Juice of 1 lemon
  • 1/2 pack baby spinach

Cauli ‘Rice’

  • 1/2 pack cauli pearls
  • 1/2 Tbsp soy sauce
  • 1 pack chopped roasted peanuts


  • 1 chilli
  • 1 red onion
  • 3 cloves garlic
  • 1 pack mustard seeds


  1. Prep vegetables Preheat oven to 220°C. Finely dice onion and kumara and set aside separately.
  2. Cook dhal Heat a drizzle of oil in a pot on medium heat. Cook onion for 3-4 minutes, until softened. Stir through lemongrass curry paste and add lemongrass stalk and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.
  3. Add lentils, kumara, coconut milk, stock and soy sauce, bring to a simmer. Reduce heat to low and simmer for about 20 minutes, stirring occasionally until lentils and kumara are cooked. If dhal is looking dry, add 1/4 cup water. Discard lemongrass. Remove pot from heat, stir through lemon juice and baby spinach. Season to taste.
  4. Cook cauli ‘rice’ Toss cauli pearls on a lined oven tray with soy sauce. Bake, on middle-upper oven rack, for about 10 minutes, until just cooked. Toss peanuts through cauliflower and return tray to oven to cook for a further 2-3 minutes. Season to taste.
  5. Cook onion Thinly slice chilli, red onion and garlic. Heat a drizzle of oil in a pot on medium low heat and cook chilli, onion and garlic for about 10 minutes, until soft. Add mustard seeds and cook, stirring, until mustard seeds start to pop. Season to taste.
  6. Serve dhal and cauliflower topped with onions.

Nutritional Information

Energy 2769 kj
662 kcal
Protein 23.3g
Carbohydrate 51.2g
Fat 37.9g