Spiced, Almond + Cauliflower Dhal Recipe


Make the most of your Christmas leftovers with this delicious dahl recipe by Waitrose using our dairy-free Almond Milk. Plus, easily whipped up in 15 minutes!

Serves 4 | prepare 15 mins | cook 35 mins


1 tbsp olive or coconut oil
1 tsp black mustard seeds
1 large onion, finely chopped
6 dried curry leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1⁄2 tsp cayenne pepper
300g red split lentils
400g butternut squash, peeled and cut into 2cm cubes
350g caulifower, cut into florets
500ml Plenish Almond M*lk
28g pack fresh coriander, roughly chopped
Naan bread, warmed, to serve


Heat the oil in a saucepan over a medium heat and add the mustard seeds and cook for 1 minute then stir in the onion and cook for 5 minutes until starting to soften and turn translucent. Stir in the curry leaves and spices and cook for a further minute.

Add the red lentils, butternut squash and cauliflower florets then toss everything together well.

Pour in the Almond M*lk and 200ml water, bring to the boil, cover and simmer gently for about 20-25 minutes until the lentils, squash and cauliflower are tender.

Stir in the coriander and serve with warmed naan.

Cook’s tip
Add vegetable stock to any leftovers and whizz up to make a delicious soup.

To find your closest almond milk stockist, click here.

Now for dessert? Click here.

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