Cauliflower and Coconut Red Lentil Dal Recipe
Author: Magdalena Wszelaki
Serves: 6-8 servings
- 2 tablespoons olive or coconut oil
- 1 medium onion, chopped finely
- 2 Tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric (or 2 teaspoons fresh grated)
- ½ teaspoon garam masala (or ground coriander)
- 1 teaspoon sea salt
- 2 cups water
- 1 ½ cups red lentils
- 1 – 14 oz. can coconut milk
- 1 medium head cauliflower, cut into 1 inch florets
- ½ bunch fresh cilantro, chopped
- In a large skillet, heat the oil over medium high heat for 1 minute.
- Add the onions and cook for 5 – 6 minutes, stirring frequently until the onions are golden brown.
- Add the ginger, garlic, cumin, turmeric, garam masala and salt.
- Cook for another 1 minute, stirring constantly so the spices don’t burn.
- Add the lentils, cauliflower, water and coconut milk.
- Stir to combine.
- Increase the heat and bring the mixture to a boil.
- Reduce heat to a simmer and cover with a lid.
- Let cook for 15 -20 minutes until the lentils and cauliflower are tender.
- Divide mixture among 6 bowls and top with fresh, chopped cilantro.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/cauliflower-coconut-red-lentil-dal-recipe/
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