Creamy Vegan Red Lentil Dal
with Roasted Cauliflower & Rice
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
When you’re looking for a plant-based meal, there are lots of ways to dal with it! This vegan number gets its creaminess from coconut milk. And it gets its heartiness from quick-to-cook red lentils, fragrant with garlic, tomato paste and a blend of warm Indian-inspired spices. Oven-bronzed cauliflower florets round out the dish, presented on a bed of white rice.
We will send you:
- 2 Garlic cloves
- 1 Head of cauliflower
- 165ml Coconut milk
- 160g White rice
- 200g Red lentils
- 15ml Tomato paste
- 12g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
You will need:
2 Medium pots
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
11 g
Sodium
460 mg
Total Carb
149 g
Sugars
10 g
Protein
37 g
Fibre
19 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Make the dal
Meanwhile, mince the garlic. In a second medium pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the lentils, coconut milk, 2 ⅔ cups water (double for 4 portions), ⅔ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Roast the cauliflower
Meanwhile, remove the core of the cauliflower; cut the head into small florets. On a lined sheet pan, toss with a generous drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Plate your dish
Divide the rice between your bowls. Top with the dal and cauliflower. Bon appétit!
