Sometimes, one-pot meals can be such a savior. Especially when you don’t have time to prepare many separate dishes. This one-pot meal combines some of my favorite Indian flavors into one dish. Red lentils are seasoned with onion, ginger, tomatoes and spices and simmered with coconut milk. You then fold in some roasted cauliflower and spinach and voila! The result is a complete meal that will have you going back for seconds.
Truth be told, I hesitated before calling this dish a dal. Many bloggers have made similar claims. For those who don’t know, a dal is an Indian staple of stewed lentils with spices. And I’m a traditionalist at heart, and I can’t call something a dal unless it’s just a soupy mix of lentils. So let’s just say this is a dal and curry mixed in to one.
I partially cook the cauliflower so they maintain a nice crunch and fold in some fresh spinach for an extra textural element. This dish also uses coconut milk to make it extra creamy and filling. The coconut milk helps this dish become a one-pot meal with the added healthy fats
I enjoy serving this with brown rice, but you could also enjoy it with some basmati rice or naan.
You Will Need
- Red lentils (Masoor Dal)
- Coconut milk
- Muir Glen fire roasted tomatoes (Any diced tomatoes will do but fire roasted is my favorite)
- One small cauliflower (or half med cauliflower)
- Baby spinach (bagged or fresh if avoiding plastic)
- Onion
- Ginger
- cumin seeds
- Cilantro to garnish
Spices: Turmeric, red chili powder, garam masala. If you do not have these, you may sub 1 1/2 tsp curry powder (I use Simply Organic Spicy Curry Powder, but keep in mind this may change the taste slightly.
See below for the full recipe. This one will be repeated for sure!
Creamy Roasted Cauliflower Red Lentil Curry with Spinach (Vegan)
Ingredients
- 1 cup red lentils rinsed well
- 1 16 oz. can coconut milk
- 1 16 oz. can diced, fire roasted tomatoes
- 1 small head cauliflower
- 1/2 onion diced
- 1 tsp grated ginger
- 1 clove garlic grated
- 1/2 bag baby spinach
Spices
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1 tsp red chili powder or cayenne pepper (to taste)
Instructions
Partially Roast Cauliflower
- Preheat oven to 425°
- Lay cauliflower florets on a baking sheet and sprinkle with 1 tsp cumin powder, salt and oil of choice.
- Bake for just 15 minutes until partially roasted (they will continue to cook in the curry).
Prepare the curry
- Add 3 tbsp oil to a pot (I use grapeseed) and add 1 tsp cumin seeds
- When cumin seeds begin to sputter and dance add the onion. Saute for 2-3 minutes until transluscent.
- Once onions are translucent add the grated ginger and stir.
- Add turmeric, red chili powder and garam masala and stir.
- Add 1 can fire roasted tomatoes and allow them to reduce in the pan for 2-3 minutes.
- Add the lentils and 1 ½ cup of water and 1 tsp salt.
- Reduce the flame to medium and simmer for 15-20 minutes, until the lentils are soft.
- You may need to add more water if the lentils become too thick. It should be the consistency of a stew.
- Add 1 cup coconut milk and fold in the cauliflower.
- Allow this to simmer for 1-2 minutes. Fold in the spinach and remove from flame. The spinach will wilt in the heat of the dish.
- Adjust salt to taste and garnish with cilantro .
- Serve with steamed white or brown rice.
