Coconut Spiced Red Lentils Dish
Ingredients
- 1/2 small onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1 can full fat coconut milk
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp turmeric powder
- 1 small sweet potato, diced
- 1 cup cauliflower florets (or more based on preference)
- 1 cup dry red lentils
- 1 15 oz can of crushed tomatoes
- 1 1/2 cups vegetable broth
- 1/2 tsp red pepper flakes
Preparation
In a large sauce pan, start by sauteing onions with a little neutral oil until translucent (if oil free, use a splash of vegetable broth to prevent sticking).
Add in fresh garlic and ginger and saute until fragrant.
Add in cumin seed and coriander and bloom spices (if not using oil, use 2 tbsp of the canned coconut milk and saute for about 1 minute to bloom).
Add in garlic powder, ginger powder and turmeric. Stir well.
Add in potato and cauliflower and saute in spices, cooking for 2-3 minutes.
Add in the red lentils and give a good stir.
Add in tomatoes and coconut milk and stir.
Add vegetable broth and red pepper flakes, bring mixture to a low boil then reduce heat to a simmer.
Cover with a lid and cook for 20 minutes.
Remove lid at end of cooking time and stir to fully combine.
Serve with some rice and some extra cilantro. This dish makes about 4 servings.