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.
Print
Pin
Save Recipe
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 1 tbsp black mustard seeds
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp ginger, finely minced or micro-planed
- 1 tsp ground tumeric
- 2 tbsp curry blend powder (use one you love)
- 3 large carrots, diced
- 2 cups red lentils
- 6 cups vegetable stock
- ½ large cauliflower, cut into bite size pieces
- 1 cup full-fat coconut milk
- 14 oz canned diced tomatoes
- Salt to taste (~1 tsp)
Instructions
- 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.
Did you make this recipe?Tag @crumbs.and.caramel on Instagram!