Description
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 onion, finely chopped
- 1 (4 inch) piece fresh ginger, peeled and grated
- 1 large clove garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon ground turmeric
- ½ cup
- ¾ cup hot vegetable stock
- 1 head cauliflower, cut into small florets
- 1 (14 ounce) can coconut milk
- 1 large carrot, peeled and diced
- ½ cup frozen green beans, thawed
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- 1 pinch salt and freshly ground black pepper to taste
- 1 sprig fresh cilantro
Instructions
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion
- stirring frequently
- until soft and translucent about 10 minutes. Add ginger
- garlic
- coriander
- cumin
- and turmeric and cook
- stirring continuously
- for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil
- reduce heat
- cover
- and simmer gently for 10 minutes.
- Meanwhile
- heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned
- 2 to 3 minutes.
- Stir cauliflower
- coconut milk
- and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender
- about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4