Name: Cauliflower Potato Dal
Yield: Makes 4–6 servings
Cuisine: India
Ingredients: 2 tablespoons tomato paste; 4 cups bite-sized cauliflower florets (1 small head cauliflower); 2 teaspoons freshly squeezed lemon juice; 2 teaspoons ground coriander; 1 tablespoon ground cumin; Black pepper; ½ teaspoon sea salt or to taste; 2 cups baby spinach or chopped kale; ¼ teaspoon red pepper flakes or to your preference; 2 red potatoes, peel on, chopped into 1-inch cubes; 1 (14.5-ounce) can diced tomatoes; 1¼ cups split red lentils, rinsed; 4 cups low-sodium vegetable broth; ½ teaspoon ground turmeric; 5 garlic cloves, minced; 1 medium red onion, diced; 1 tablespoon garam masala; 1 teaspoon ground fenugreek

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Indian cuisine has taught me so much about herbs and spices and flavor! If you’re not familiar with vegan Indian cuisine, I highly recommend the Vegan Richa’s Indian Kitchen cookbook. One dish I learned early in my plant-based journey was dal. Dal refers to dried legumes like lentils and peas and dishes made from these legumes. They’re easy and filling and budget-friendly. This dal made with split re