Red Lentil and Cauliflower Dal with Coconut Milk
Creamy, nutrition packed and so good, this dal is great as it is but for a bigger meal serve with rice and naan. It's a really quick and flexible recipe, plus it doubles and freezes well.
Crumbs & Caramel
black mustard seeds
large onion, diced
ginger, finely minced or micro-planed
curry blend powder
(use one you love)
large carrots, diced
large cauliflower, cut into bite size pieces
full-fat coconut milk
Salt to taste
In a large, heavy bottom pot, warm the oil over medium heat. Add in the mustard seeds and let them sit until you hear some popping start.
Add in the diced onion and sauté until the onion is softened, about 5 minutes.
Add in the garlic, ginger, tumeric, and curry powder. Sauté until very fragrant, stirring continuously for about a minute. Slowly stream in the vegetable stock to deglaze the pot.
Add in the carrots and lentils, turn the heat to high, reducing to medium once it starts boiling and cook for 10 minutes, stirring occasionally.
Add in the cauliflower. Cook for another 5-8 minutes or until the lentils are well cooked and the cauliflower has softened.
Stir in the coconut milk, diced tomatoes and salt.
Serve topped with a swirl of coconut milk, cilantro or baby greens, if desired.
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