If you’re a regular tush cook reader (hi, mom), you have probably noticed that I don’t make a whole lot of Indian food. It’s not that I have anything against it, but more that I find it a bit daunting. With other types of food, I feel like I understand the flavors enough to whip something up without a recipe, but I just don’t know where to begin with Indian spices. So why, you might wonder, was I inspired to make this dish? Well, a month ago my fiance left for India (am I that much of a bridezilla already?). Really it’s just for work, and thankfully he’s back in just a few days, but I still wanted to make something to feel a little closer to him while he’s halfway across the world. Without the food poisoning.
One thing that I do love about Indian food is that most of it is vegetarian. Another big plus is that most of it is spicy and has bold flavors. This recipe was all of those things and more–loaded with veggies, just spicy enough, and incredibly comforting. The kind of comforting you need when your fiance leaves for a month!
Nutritional Highlights: This recipe is both healthy and filling. It’s vegan and gluten free too! The lentils provide protein and fiber, and the greens (spinach or kale) and cauliflower give tons of vitamins. Garlic and onions are associated with heart health and ginger a happy GI tract (which I’m sure comes in handy when you’re traveling in India). There’s not a single unhealthy thing about this dish…well, aside from the quantity of naan I dipped in it while eating it.
Coconut Red Lentil Dal with Roasted Cauliflower
adapted from Gourmet
What’s in it:
1 medium onion, finely chopped
1 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos)
2 cups low sodium vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 14 oz can no salt added diced tomatoes
3 cups packed dark green leafy greens, like kale or spinach, roughly chopped
1 cup loosely packed fresh cilantro sprigs
Juice from 1-2 limes
Roasted cauliflower (see recipe below)
Optional Accompaniments: brown rice or whole wheat naan
How to make it:
1. Cover red lentils with water and allow to sit for about 30 minutes while you prepare the other ingredients. Strain before use.
2. In a large pot, heat 1 T oil and cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
3. Stir in vegetable broth, drained lentils, diced tomatoes and coconut milk, then simmer, covered, stirring occasionally, 15 minutes. Stir in the kale and simmer, covered, until tender, about 5 minutes.
4. Squeeze in juice from one lime and taste. Season with additional salt or add more lime juice as desired.
5. Serve with roasted cauliflower and cilantro sprigs scattered on top. Enjoy!
For the Roasted Cauliflower:
Preheat oven to 450. Cut 1 small head cauliflower into floretes (or about 3 cups prepared floretes). Drizzle floretes with 1 T olive oil and season with salt and pepper (feel free to add any other spices as well). Roast for about 20 minutes or until tender and brown.