The Perfect Early Fall Meal: A Cozy Red Lentil Dal with Curried Cauliflower
- plantbakedbysarah
- Aug 24
- 1 min read
September is an odd season in Maryland, often still fairly warm, but there does start to be that brisk morning air and I know I start to crave heartier fall inspired meals. This is one of my favorite transitional meals that is always in rotation from early fall through spring: Red Lentil Dal with curried cauliflower. It packs a lot of plant-based protein, vegetables, & fiber. I also love this dish because you can make a pretty big batch in around an hour. With just my husband and I, we get three dinners out of this meal as it makes about 6 servings. I hope you all enjoy this one as much as we do!
Notes
1
Preheat oven to 425 F. In a large bowl, combine oil, lemon juice, and seasonings for cauliflower. Then, toss in cauliflower florets. Cook for 25-30 minutes or until tender and crispy edges, stirring halfway through.
2
While the cauliflower is cooking, prepare your dal. Heat oil in a large deep pan over medium heat. Sauté onions and chili until soft. Then, add garlic, ginger, and spices. Toast for 1-2 minutes until fragrant.
3
Pour the can of tomatoes into the pan. Cook down until the tomatoes begin to incorporate into the sauce, mashing them down with the back of your spoon, about 10 minutes.
4
Add the broth, rinsed lentils, and chopped kale to the pan. Bring to a simmer and cook for 10 minutes, stirring occasionally. This is a good time to make your rice if you would like to serve over rice. Add in the can of coconut milk and cook until lentils are tender. Add salt to taste. Serve over basmati rice and top with cauliflower and cilantro, if desired.
Instructions
2 tbsp olive oil
1 lemon (juiced)
2 tsp curry powder
1 tsp garlic powder
1 tsp salt
1/2 tsp onion powder
1/2 tsp turmeric
1/2 tsp red chili powder
1 head cauliflower (cut into florets)
Curried Cauliflower
1 tbsp olive oil
1 red onion (diced)
1 green chili (diced)
1 tsp ginger (grated)
4 cloves garlic (minced)
1 tsp cumin seeds
1/2 tsp mustard seeds
2 tsp garam masala
1/2 tsp turmeric
1/4 tsp turmeric
1/4 tsp coriander
1 15.5 ounce can diced tomatoes
1 1/2 cups red lentils
3 cups vegetable broth
1 can full fat coconut milk
1 head of kale (finely chopped)
Chopped cilantro for garnish
Red Lentil Dal
Red Lentil Dal with Curried Cauliflower
Sarah Greene
This rich and creamy dal dish is the perfect fall dish. The bright lemony curried cauliflower pairs beautifully with the creamy dal. Serve over basmati rice for a complete meal.
Servings :
6 Servings
Calories:
Prep Time
15 min
Cooking Time
35 min
Rest Time
0
Total Time
50 min
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