Cauliflower Potato Dal

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

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

Ingredients

Asia
India
Side dish
Dinner
Gluten-free
Vegan

Ingredients

Method