Ingredients

The following ingredients have 4 Servings
  • 1 small cauliflower (cut into bite-sized florets)
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp dried red pepper flakes
  • 1 cup dried red lentils
  • 1 796 ml 28 oz can diced tomatoes
  • 1 414 ml 14 oz can light coconut milk
  • 1/2 cup frozen peas
  • 2 tbsp chopped fresh cilantro
  • Salt and black pepper to taste

Instruction

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper. On the parchment, toss cauliflower florets with olive oil until all lightly coated, and spread in a single layer. Roast for 15 minutes until golden and tender. Set aside.
  • In a large, deep skillet, heat coconut oil over medium-high, and add onion, garlic and ginger. Cook, stirring for about 5 minutes until onion is translucent. Add lentils and turmeric, cumin, coriander, and red pepper flakes. Stir to coat, then add tomatoes, and coconut milk.
  • Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, 20 - 25 minutes, or until liquid is absorbed and lentils are tender but not mushy.
  • Add peas and roasted cauliflower and continue to cook just until heated through. Season with salt and pepper. Remove from heat and garnish with cilantro. Serve with basmati rice and/or naan bread, and Greek yogurt.