Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal, and Scallion Cucumber Raita

Name: Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal, and Scallion Cucumber Raita
Yield: Serves 5–6
Cuisine: Indian
Ingredients: 1¾ cups water; ground black pepper, to taste; 1 teaspoon sea salt; 1 cup brown basmati rice, rinsed well and drained; 2 teaspoons garam masala; ¾ cup plain Greek yogurt; 1 cup diced English cucumber; ½ cup chopped fresh cilantro; 2 tablespoons coconut oil; ¼ cup cilantro, chopped; 1 teaspoon lemon juice; 2 teaspoons lemon juice; 1 small head or ½ large head cauliflower, chopped into very tiny pieces; 2 teaspoons curry powder (mild or hot); 1 onion, diced; ½ cup coconut milk; ½ cup roasted hazelnuts, chopped; 4 scallions, sliced; 2 cloves garlic, minced; 1 tablespoon curry powder (mild or hot); 1 tablespoon lemon juice; 2 teaspoons maple syrup; 3½ cups water; 1 tablespoon fresh grated ginger; 2 cups dry red lentils

Preparation info

Serves
5–6

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

The components of this very special bowl will fill your home with the heady aroma of basmati rice, daffodil-dyed curry, rich coconut, and cooling cucumber. It’s worth the laundry list of ingredients typical of a well-rounded curry banquet.

Ingredients

For the Cauliflower Hazelnut Pilaf

2 tablespoons coconut oil
1 onion, diced
2 cloves

Asia
India
Main course
Gluten-free
Vegetarian

Method

Make the Cauliflower Hazelnut Pilaf

In a large pot (do not use a high-sided skillet or rice will not cook properly), heat oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Sauté for 10 minutes, until onions are soft. Add rice, stirring constantly to toast for 2 minutes, followed by water and lemon juice. Bring to a boil, reduce to a simm