This recipe is a hearty indian dish that is simple to make, saves very well, and packs a ton of vegan protein from the lentils and nutrients from the veggies. You can mix and match what kind of veggies to include depending on what you have on or what you like best. We were running out of food so I made this recipe was born out of necessity, using the lentils and tomato paste in the cupboard, the lonely cauliflower in the fridge, and the frozen spinach brought it all together. Always have frozen spinach on hand. :)
Inspired by the Red Lentil & Spinach Masala recipe here.
Ingredients:
1 tbsp. coconut oil
1 red onion, diced
3 garlic cloves, minced
1 inch piece of ginger, peeled & minced
2 tsp. sea salt
1 tsp. cumin
1 tsp. garam masala
1 tsp. turmeric
1/2 tsp. coriander
1/2 tsp. paprika or red pepper
1 head organic cauliflower, chopped.
1 8 oz. can organic tomato paste
~32 oz. organic vegetable broth, less if you want a thicker consistency
1 15 oz. can full-fat coconut milk
2 cups red lentils (uncooked)
1 medium package frozen spinach
cilantro for garnish
Instructions:
- In a large pot heat the oil on medium heat and add the chopped red onion.
- Saute for about 5 minutes until soft and translucent.
- Stir in the spices and cook about 2 minutes until very fragrant.
- Add the chopped cauliflower, tomato paste and vegetable broth and cook to boiling over medium high heat, about 10 minutes until the cauliflower is about "al dente", getting softer but not all the way cooked yet.
- Stir in the coconut milk and red lentils.
- Once boiling again reduce the heat to medium low and cook until the lentils and cauliflower are soft, about 23-25 minutes.
- Stir in the spinach, adjust seasonings to taste, and garnish with cilantro.
Enjoy!
This recipe makes really good leftovers! We enjoyed them later in the week with green beans sautéed in a bit of coconut oil & Trader Joe's Every Day Seasoning.
