By feastingathome.com
Golden Cauliflower Dal with Spinach and Coconut
Instructions
Prep:15minCook:20min
Cauliflower Dal with Coconut and Spinach made with split red lentils and fragrant Indian spices. A healthy comforting, plant-based dinner recipe. Vegan-adaptable. (Inspired by Minimalist Baker)
Updated at: Thu, 27 Mar 2025 16:45:58 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories459.8 kcal (23%)
Total Fat27.2 g (39%)
Carbs43 g (17%)
Sugars4.1 g (5%)
Protein16.9 g (34%)
Sodium635.1 mg (32%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupred lentils
split, masoor dal
2 cupswater
boiling
2 tablespoonsghee
or for vegan use coconut oil
1 teaspooncoriander seeds
crushed
1 teaspooncumin seeds
1 teaspoonblack mustard seeds
1 teaspoonfennel seeds
2shallots
fat, finely chopped
4garlic cloves
finely chopped
2 teaspoonsginger
grated or finely minced, or use ginger paste
2fresh chilies
or dried, optional, for heat
1 teaspoonyellow curry powder
½ teaspoonturmeric powder
1 teaspoonsalt
1 teaspoonfenugreek leaves
1can full-fat coconut milk
1 headcauliflower
broken into large florets, stems ok
2 handfulsbaby spinach
Instructions
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Notes
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Makes leftovers
