Golden Cauliflower Dal with Spinach and Coconut

Name: Golden Cauliflower Dal with Spinach and Coconut
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup split red lentils (masoor dal) see notes on “timing”.; 2 cups boiling water; 2 tablespoons ghee (or for vegan use coconut oil) (***see note at bottom!); 1 teaspoon coriander seeds, crushed; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 1 teaspoon fennel seeds; 2-3 fat shallots, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons ginger, grated or finely minced (or use ginger paste); 2-4 fresh or dried chilies (optional, for heat); 1 teaspoon yellow curry powder; 1/2 teaspoon turmeric powder; 1 teaspoon salt; 1 teaspoon fenugreek leaves; 1 can full-fat coconut milk; 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.; couple handfuls baby spinach

4 servings

porzioni

15 minutes

tempo di preparazione

35 minutes

tempo totale

Inizia a Cucinare

Ingredienti

1 cup split red lentils (masoor dal) see notes on “timing”.

2 cups boiling water

2 tablespoons ghee (or for vegan use coconut oil) (***see note at bottom!)

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon fennel seeds

2-3 fat shallots, finely chopped

4 garlic cloves, finely chopped

2 teaspoons ginger, grated or finely minced (or use ginger paste)

2-4 fresh or dried chilies (optional, for heat)

1 teaspoon yellow curry powder

1/2 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon fenugreek leaves

1 can full-fat coconut milk

1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.

couple handfuls baby spinach

Istruzioni

Cover the split lentils with 2 cups boiling water, set aside.

In an extra-large saute pan or Dutch oven, heat the ghee over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Carefully stir in spinach. Taste, adjust seasonings. Add a squeeze of lemon if you like.

Garnish with cilantro or scallions and if you made the extra tempering oil ( see notes), spoon this over top before serving.

Serve with naan bread or basmati rice, or on its own in a bowl like a stew.

Nutrizione

Dimensione della Porzione

Calorie

448

Grassi Totali

23.1 g

Grassi Saturi

18.3 g

Grassi Insaturi

Grassi Trans

0 g

Colesterolo

7.6 mg

Sodio

668.8 mg

Carboidrati Totali

49.3 g

Fibra Alimentare

11.1 g

Zuccheri Totali

5.7 g

Proteine

18.6 g