Black Lentil and Coconut Curry Bowl with Roasted Cauliflower

Ingredients

• 1 cup dry black lentils (urad dal)
• 1 lb cauliflower florets
• 1 can (13.5 oz) coconut milk
• 1 cup crushed tomatoes
• 1 yellow onion
• 5 garlic cloves
• 2 tbsp grated fresh ginger
• 2 tsp garam masala
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp Kashmiri chili powder
• 3 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 tbsp dried fenugreek leaves(optional)
• 1/4 cup chopped cilantro
• 1 lime
• 1 1/4 tsp salt

Instructions

1. 1

   Rinse the lentils and simmer in 3 cups water until tender but intact, 30-35 minutes; drain and reserve.

2. 2

   Toss cauliflower with 1 tbsp melted coconut oil, turmeric, and salt; roast at 425°F for 25 minutes until caramelized.

3. 3

   Heat remaining coconut oil in a deep skillet; pop the mustard seeds, then sauté finely diced onion over medium heat for 10 minutes until deeply golden.

4. 4

   Add minced garlic and grated ginger; cook 2 minutes, then add garam masala, cumin, and Kashmiri chili powder and bloom for 1 minute.

5. 5

   Stir in crushed tomatoes and cook down 5 minutes until thickened and the oil separates.

6. 6

   Add the cooked lentils and coconut milk; simmer 10 minutes, then crush the fenugreek leaves over the pot and season with salt.

7. 7

   Squeeze in lime juice, adjust seasoning, and serve topped with roasted cauliflower and cilantro.