Chana Dal with Cauliflower and Coconut Milk
Chana Dal with Cauliflower and Coconut Milk is an Indian-inspired curry that comes together in about 50 minutes. It's infused with spices like turmeric and cumin with fresh ginger and garlic. Creamy coconut milk and crunchy cashews tie all the flavors together. Chana dal is smaller but similar in flavor to chickpeas, so if needed, they can be substituted with delicious results. Share with Basmati rice and/or naan to round out the meal. This recipe is vegetarian, vegan and easily gluten free.
Servings 5 -6 Servings
Calories 561kcal
Ingredients
- 3/4 cup (165 grams) Chana Dal soaked for at least one hour or overnight * (see note)
- 1 Bayleaf
- 1 cup (150 grams) Whole Raw Cashews
- 1 1/2 tablespoon Coconut Oil or olive oil
- 2 cups (200 grams) Yellow Onion diced (about 1 large onion)
- 1 tablespoon Grated Fresh Ginger use a microplane, about 1 1/2" piece
- 1-2 Serrano Pepper minced, about 3 tablespoons (1 pepper) **(see note), use 2 peppers for more heat
- 2 teaspoons Mustard Seeds
- 1 1/4 teaspoons Sea Salt
- 2 teaspoons Ground Cumin
- 1 teaspoons Ground Turmeric
- 1/2 teaspoons Ground Cardamom
- 1 tablespoon Grated Fresh Garlic use a microplane, about 3 plump cloves
- 2 pounds Cauliflower trimmed and cut into 1" pieces (about 6 cups / 936 grams)
- 2 cups (260 grams) Carrots quartered and diced, about 4 carrots.
- 1 (400 grams) Can of Coconut Milk full fat, unsweetened
- 1-2 tablespoon Tamari to taste
Serve With:
- Brown Basmati or Jasmine rice, Chopped Cashews, Cilantro, Lime and/or Sriracha
Instructions
- In a small sauce pot, add 2 1/4 cups (500 grams) water, chana dal and bayleaf. Bring to a boil, turn down to medium low and simmer for 20-25 minutes until tender. Drain, discard bayleaf and set aside. (this can be done up to two days in advance).
- Toast cashews in a preheated 350F (180C) oven for 12-15 minutes until golden brown. Rough chop a hand-full for garnish. Set aside.
- Meanwhile, while the dal and cashews are cooking, in a 5 quart Dutch oven, heat the coconut oil until shimmering. Add the onion, ginger, serrano pepper, mustard seeds and sea salt. Cook on medium-low, stirring occasionally for 5 minutes or until onions are tender.
- Add the cumin, turmeric, cardamom, grated garlic and 1 tablespoon of water. Cook on low, stirring occasionally for 5 minutes. Add the carrots, cauliflower and 1-2 tablespoon(s) of water to prevent sticking. Stir, cover and cook on low for about 15 minutes, until the cauliflower and carrots are tender.
- Add the chana dal and coconut milk, stir and cook on low to warm through, about 5 minutes. Stir in the whole cashews and Tamari to taste.
- Serve with rice, chopped cashews, cilantro and lime wedges. A squeeze of Sriracha is nice for those who love spicy.
- Store in the refrigerator for up to three days or freeze for up to two weeks.
Notes
*Cooked chickpeas can be subbed for chana dal in this recipe, adding them at the same time with a few more minutes of cooking to warm through.
**Peppers can vary in their heat. Before adding the serrano to the pot, test it for heat and adjust to taste.
Recipe inspired by Heart of the Plate.
Nutrition
Serving: 1serving | Calories: 561kcal | Carbohydrates: 51g | Protein: 16g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 892mg | Potassium: 1240mg | Fiber: 16g | Sugar: 14g | Vitamin A: 8578IU | Vitamin C: 99mg | Calcium: 159mg | Iron: 6mg