Vegan Lentil and Cauliflower Dahl
Ingredients
- 1 small onion
- 2 cloves garlic, minced, or 2 tsp garlic granules
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 can chopped tomatoes
- 400g can coconut milk
- 240g can lentils
- 250-300g cauliflower florets, frozen or fresh
- Juice of 1 lime
- Salt and pepper to taste
Preparation
Sauté the onion and minced garlic in a saucepan with a little water and cook on high heat for 10 minutes until the onion is translucent.
Stir in all the spices and cook for 2 minutes until fragrant.
Pour in the coconut milk, half can of chopped tomatoes, lentils, cauliflower florets, and lime juice, then bring to a boil. Once it starts to bubble, reduce the heat to low, stir occasionally, and simmer for 30 minutes until the sauce has thickened and reduced.
Season with salt and pepper, serve with rice, and enjoy.
