Fat: 23 grams
Carbohydrates: 50 grams
Protein: 19 grams
- 1 cup split red lentils (masoor dal)
- 2 cups boiling water
- 2 tablespoons coconut oil
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 2–3 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons ginger, grated or finely minced (or use ginger paste)
- 2–4 fresh or dried chilies (optional, for heat)
- 1 teaspoon yellow curry powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon fenugreek leaves
- 1 can coconut milk
- 1 large head of cauliflower, broken into large florets (about 2 lbs), stems okay
- Cover the split lentils with 2 cups boiling water, set aside.
- In an extra-large sauté pan or Dutch oven, heat the coconut oil over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.
- Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.
- Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.
- Remove lid and let some of the liquid cook off, about 3-4 more minutes. Taste, adjust seasonings. Add a squeeze of lemon if you like.
- Add a few handfuls of spinach, gently folding it in. Garnish with cilantro or scallions.
- Serve with naan bread or basmati rice, or on its own in a bowl like a stew.