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curried vegetable dal recipe
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Curried Vegetable Dal

Author: Kami McBride

Ingredients

  • 1/4 cup coconut oil
  • 1 cinnamon stick
  • 6 green cardamom pods, cracked open
  • 1/2 tsp powdered cloves
  • 1 onion, chopped
  • 1 tsp grated fresh ginger
  • 2 bay leaves
  • 1 tsp powdered cumin
  • 1 tsp powdered fenugreek
  • 1 tsp powdered turmeric
  • 2 tbsp powdered coriander
  • 2 cups vegetable or bone broth
  • 1 cup red lentils
  • 1 small head of cauliflower, cut into small florets
  • 1 sweet potato, peeled and cubed
  • 1/2 red bell pepper, chopped
  • 1 cup chopped fresh shiitake mushrooms
  • 1 14-oz can of coconut milk

Instructions

  • Heat 2 tablespoons of coconut oil in a soup pot over medium heat.
  • Add the cinnamon, cardamom, and cloves and heat for 2 minutes. Add the remaining 2 tablespoons of coconut oil and sauté the onion for about 5 minutes or until golden.
  • Add the ginger and the bay leaves and sauté for 1 minute. Reduce the heat to low and add the cumin, fenugreek, turmeric, and coriander. Sauté for 2 minutes. Add the stock and the lentils and bring to a gentle simmer. Cook for 15 minutes.
  • Add the cauliflower, sweet potato, red pepper, and mushrooms and simmer for an additional 10 minutes. Add the coconut milk and simmer an additional 5 minutes, until the lentils are soft but not mushy.