Ingredients

The following ingredients have 5 Servings
  • 2 Tbs Coconut Oil (virgin, unrefined)
  • 1 1/4 C (185g) Onion (medium dice)
  • 4 Large Cloves of Garlic (grated on a micorplane (about 2 Tbs))
  • 3/4 tsp Ginger (ground)
  • 1 tsp Garam Masala (ground)
  • 2 tsp Chili Powder
  • 1/4 tsp Red Pepper Flakes
  • 28oz (794g) Can of Diced Tomatoes + its juices ((one large can) )
  • 1/3 C (95g) Red Lentils
  • 4 C (450g) Cauliflower (cut into bite-size pieces (about 1 medium head))
  • 2 C (270g) Potatoes (red, cut into bite-size pieces (about 2 medium))
  • 13.6 oz (385g) Coconut Milk (full fat (one can))
  • 1 1/4 tsp Fine Sea Salt (adjust to taste)
  • Tamari, Cilantro, Jasmine Rice, Naan, Lime Wedges

Instruction

  • In a saucepan or Dutch oven, add the coconut oil and bring to a shimmer. Add the onions and saute on medium-low for about 7-8 minutes or until the onions are slightly tender.
  • Add the garlic and push it around the pan until fragrant, about 30 seconds (it burns easily so be sure to keep an eye on it!). Sprinkle in the ginger, garam masala, chili powder, and red pepper flakes. Stir for about 1 minute until the onions are coated and spices are fragrant. Deglaze the pan with the tomatoes and all its juices. Stir to incorporate, then add the lentils, potatoes, and cauliflower. Stir. The mixture will seem dry at this point, but it will cook down. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low, covered, for about 25 minutes or until the potatoes are fork tender. Stir occasionally. 
  • Stir in coconut milk and sprinkle in the sea salt. Warm through for a few minutes. Adjust salt as needed. A few sprinkles of Tamari and lime juice are quite nice. Sprinkle with chopped cilantro and serve family style with rice and naan. 
  • Store in a covered container, in the refrigerator for up to three days or in the freezer (with or without rice) for up to two weeks.