Sri Lankan Potato & Cauliflower Dhal
with Garlic Tortilla Chips & Almonds
- Gluten
- Soy
- Wheat
- Almond
- Wheat
- Gluten
- Lupin
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Mild Sri Lankan spices work their magic with hearty lentils and creamy coconut milk in your new favourite dhal recipe. Oven-baked tortilla chips work a treat for scooping up the deliciousness. Unfortunately, this week's roasted almonds were in short supply, so we've replaced them with flaked almonds. Don't worry, your recipe will be just as delicious!
Ingredients
1 portion
cauliflower
1
carrot
1
brown onion
2
potato
3 clove
garlic
1 packet
tomato paste
1 packet
ginger paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy)
3
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
coriander
1 pinch
chilli flakes
1.5 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat)
Not included in your delivery
olive oil
1 cup
water
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 240°C/200°C fan-forced. • Cut cauliflower into small chunks. Thinly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice brown onion. • Peel potato, then cut into small chunks. • Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion until softened, 4-5 minutes. • Add Sri Lankan spice blend (see ingredients), tomato paste, ginger paste and 1/2 the garlic. Cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder. Stir to combine.
• Add potato and red lentils. Bring to the boil, then reduce heat to medium-low. • Cover with a lid and cook, stirring occasionally, until lentils and potato are softened and dhal is thickened, 20-25 minutes. • Stir through the salt, roasted veggies and a pinch of pepper until combined.
TIP: If the dhal is looking a little dry at any point, just add a splash of water!
• When the dhal has 10 minutes remaining, combine a drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into strips. • Place tortilla strips in a single layer on a second lined oven tray, then drizzle or brush with garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays the chips don't fit in a single layer.
• Roughly chop coriander leaves. • Divide Sri Lankan potato and cauliflower dhal between bowls. • Garnish with flaked almonds, coriander and chilli flakes (if using). • Serve with garlic tortilla chips. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the fragrant, rich spices, though some found it mild. Adding extra spice mix or a dollop of yoghurt can boost flavour.
- Ease of prep: While easy to follow, some found timing tricky. Prepare all ingredients before starting and watch cooking times closely.
- Suggestions: Consider adding extra veggies like peas or zucchini. Some enjoyed it with naan bread or rice for variety.
- Leftovers: Reheats well, with many noting the flavours improved the next day. Great for freezing extra portions.
- Portions: Generally generous servings, though a few wished for larger portions. Works well divided into 3-4 meals.
