Cauliflower and Brown Lentil Dal

Ingredients:

1 cauliflower, chopped into small florets
1½ tablespoons of rapeseed oil
1 diced onion
6 cloves of garlic, chopped
2-3 cm piece of ginger, chopped
1 green chili pepper, chopped
2 teaspoons of curry spices
1 teaspoon ground cumin
½ tsp ground coriander
½ teaspoon cayenne pepper (optional)
200 g of brown lentils, washed
400 g can of chopped tomatoes
2 dried bay leaves
500 ml of water
100 g of coconut cream or yogurt

Directions:

1. Heat the oven to 200 degrees.
2. Place the cauliflower florets in a baking pan and sprinkle with 1 tablespoon of oil. Season with salt and pepper and place in the preheated oven for 20-25 minutes (until it starts to brown).
3. Heat the remaining oil in a saucepan over medium heat, then add the chopped onion and a pinch of salt. Fry the onion for 2-3 minutes (until it starts to soften), then add the garlic, ginger and hot pepper. Fry for another 2 minutes.
4. Add ground spices to the pot. Stir-fry them for about 1 minute (until the aroma of the spices spreads).
5. Add washed lentils, chopped tomatoes, bay leaves and water. Stir, then bring to a boil. Cover the pot tightly and cook for about 30 minutes (until the lentils are cooked).
6. Check and stir the lenses occasionally to make sure they haven't run out of water.
7. When the lentils are cooked, stir in the coconut cream and fried cauliflower florets. Season with salt and pepper (if lacking). Remove the bay leaves before serving. Delicious!
Yield: 4 servings
Recipe: forkfulofplants.com