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Cauliflower Dahl with Kale Chips and Turmeric Roti

Posted by Mandy Sacher on March 04, 2017

Posted by Mandy Sacher on March 04, 2017

This delicious dish is absolutely loaded with nutrients and flavor. It’s a fantastic way to introduce children to the wonderful variety of different taste combinations, textures and curry-based stews.

Bursting with vegetable goodness, this recipe contains immune-boosting onion, garlic and bone broth, antioxidant-bursting turmeric, as well as protein and fiber-rich lentils, peas and cauliflower. Kale is notoriously difficult to get little ones excited about, but these chips offer an alternative and tasty solution.

This recipe also has a special little something extra… some vibrant turmeric roti, made completely from scratch using the Rotimatic that I was sent to review. I’ve always been passionate about reducing the presence of hidden sugars, preservatives and nasties in many of our household staples (like our lunchbox wraps and bread) so I was eager to try this out.

I found the Rotimatic surprisingly simple to use – only needing to add the basic ingredients (flour, water and oil) and the machine took care of the rest… from mixing to cooking in just 90 seconds! This meant that I could more easily multi-task and I enjoyed the ability to customize and add different herbs, spices or flavors as required. I also appreciated the fact that you can use various different whole grain flours, switch to your own choice of high-quality oils (like extra virgin olive oil or coconut oil) and you also have complete control over the amount of sugar and salt content.

Wraps form a large part of the average family’s meal and lunchbox plan and this provides an exciting, healthy, simple and nutritious option for families.


Prep Time: 20–30 mins    Cooking Time: 30–40 mins     Serves: 4–6


Roti (using the Rotimatic)

1 ½ whole wheat flour

1 ½ cups wholemeal spelt flour

½ tsp sea salt

1 tbsp turmeric powder

2 tsp onion powder

4 tbsp mild olive oil

9 fl oz filtered water

Cauliflower Dahl

1-2 tbsp coconut oil

1 brown onion, finely diced

1-2 garlic cloves, finely diced

1 tbsp mild curry powder

1 cup dried red lentils, rinsed and drained

3 cups bone broth or vegetable stock

2 tbsp tomato paste

4 cups cauliflower florets

1 cup peas, frozen

Natural yogurt for serving

Kale Chips

1 bunch of kale

1 tbsp coconut oil, melted

1 tsp mild curry powder

pinch sea salt




  1. For the roti, combine flour, sea salt, turmeric and onion powder and place in flour container of the Rotimatic machine.
  2. Add oil and water in the other two containers of the Rotimatic and press start.
  3. For the dahl, heat oil in a large pot.
  4. Add onion and garlic and sauté for 2 minutes then add curry and sauté for another 2 minutes.
  5. Add lentils and cook for 1–2 minutes then add bone broth and bring to the boil. Leave to simmer on medium heat for 10 minutes.
  6. Add tomato paste and cauliflower and cook for a further 5 minutes until the cauliflower is cooked through.
  7. Add peas and cook for another 2 minutes.
  1. For the kale chips, preheat oven to 350°F and line a large baking tray with baking paper.
  2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. (Tip: use the stems in smoothies or for a pesto.)
  3. Add kale leaves into a large bowl and massage in the oil until everything is coated in oil. Sprinkle on the curry and salt and toss to combine.
  4. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
  5. Bake for 5 minutes, rotate the pan, and bake for another 5–10 minutes more until the kale begins to firm up.
  6. Allow to cool on the baking tray before sprinkling on the dahl.
  7. Serve dahl with a dollop of natural yogurt and crispy kale on top and turmeric roti on the side.


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