Cauliflower, Brussel Sprout, and Coconut Dal

1 small cauliflower, broken into small florets
2 tablespoons vegetable oil
1 onion, finely chopped
200 grams Brussels sprouts or red cabbage, sliced
Thumb-sized piece of ginger, peeled and grated
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon black mustard seeds
Small handful of curry leaves
300 grams split red lentils
5 cups vegetable stock
1 lime, juiced
2 tablespoons coconut flakes, toasted
Cilantro leaves and chopped chilies, to serve (optional)
 
Heat the oven to 350 F. Toss the cauliflower, 1 tablespoon of the oil, and some salt and black pepper in a roasting pan. Roast for 25-30 minutes, then set aside.
 
Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 minutes. Add the ginger, garlic, spices, and curry leaves, and fry for 2 minutes. Stir in the lentils and most of the cauliflower. Add the stock, bring to the boil, lower to a simmer, and cook uncovered for 40 minutes. Add the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut, and cilantro and chili, if using.

Serves 4. 

From BBC Good Food, with minor changes