Cauliflower and Lentil Dal with Easy Curry Paste

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

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!