Red Lentil Dal with Roasted Cauliflower
Cook and Prep Time: 35 minutes
Serves: 4
You Need
For the Dal
• 1 cup Red Lentils
• 1-2 Serrano Peppers, diced
• 5-6 cloves Garlic, minced
• 2 cups Vegetable Stock
• 1 small can (15 oz.) Crushed Tomatoes
• 1 White Onion, diced
• 1 bunch Scallions, chopped, greens and whites separated
• 1 5oz. can Coconut Cream
• 1 ½ inch piece of Ginger, minced
• 1-2 tbsp. Nut Butter of Choice
• 1 tsp. Ground Cumin
• 1 tsp, Red Chili Powder
• 1 tsp. Ground Coriander
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• 1 Lemon, juiced
• Olive Oil or Vegetable Stock, for sautéing
For the Cauliflower
• 1 head Cauliflower, chopped into florets
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• Salt & Pepper, to taste
• 1 t Olive Oil
Garnishes
• Chopped Cilantro, for garnish
• Lime wedges, for garnish
• Scallion Greens, for garnish
• Brown Rice, for serving
DIRECTIONS
- Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
- Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
- Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
- Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
- Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
- Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
- Add lemon juice. Season with salt and pepper to taste. Stir to combine.
- Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!