Cauliflower and Lentil Dal with Easy Curry Paste

Delicious, vegan, cheap and healthy – this cauliflower and lentil dal with easy curry paste is a comfort food classic that will warm you up on a winter’s night. Each serving provides 524 kcal, 20 g protein, 55 g carbohydrates, and 30 g fat and is full of amazing nutrients, phytonutrients and flavor.

Lentils are a protein favorite of those on vegetarian and vegan diets. 1/2 cup of cooked green lentils provides about 12 grams of protein and packs in 32% of your days’ worth of fiber and 15% of your daily iron needs! And out of all plant-based foods, lentils contain the most folate, a type of B-vitamin that helps support red blood cell formation and proper nerve functions.

Cauliflower and Lentil Dal with Easy Curry Paste Recipe

Prep Time: soaking time + 20 min | Cook Time: 35 min | Serves: 4

Ingredients

Curry Paste
+ 1/2 tsp ground coriander seeds
+ 1 tsp ground cumin seeds
+ 1/2 tsp ground black pepper
+ 1 tsp ground turmeric
+ 1 medium red bell pepper, seeds removed and chopped
+ 1/2 medium shallot
+ 1 red chili, stems removed
+ 1 tbsp fresh ginger
+ 3 garlic cloves
+ 1/2 tsp sea salt
+ 2 tbsp olive oil
+ 2 tbsp lime juice
+ zest of 1 lime
+ 2 tsp honey

Cauliflower and Lentil Dal
+ 2 tbsp coconut oil
+ 2 medium shallots, thinly sliced
+ 2 tbsp fresh ginger, minced
+ 2 garlic cloves, minced
+ 3 cups cauliflower, roughly chopped
+ 1 cup vegetable stock
+ 1 cup coconut milk
+ 1 cup green lentils
+ 4 cups spinach

For serving
+ fresh cilantro
+ lime

Directions

To make the curry paste: Add all the ingredients to a food processor and mix until a paste forms. Store in a glass jar in the refrigerator up to 10 days or store in the freezer for up to 1 month.

To make the cauliflower and lentil dal: Soak the lentils in a large bowl for at least 2 hours. Heat a large skillet over medium heat and add coconut oil, shallots, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently. Then add curry paste and cook for 2 minutes. Add cauliflower and sauté for 3 more minutes. Add broth and coconut milk and stir to combine. Bring to a simmer, then add soaked lentils and stir. Cook for approximately 20 minutes or until lentils tender. Remove from heat, add spinach and stir until wilted. Garnish with cilantro and lime juice. Enjoy!

Amount per serving