Creamy Red Lentil Dahl with Curried Cauliflower

For the lentils:

• 1 1⁄2 cup red lentils (or lentil of choice)
• 2 tablespoons vegan butter
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds 
• 1⁄2 tablespoon grated ginger
• 1⁄2 tablespoon chopped green chili
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon asafoetida
• 1 teaspoon garam masala 
• 3 cups filtered water
• 1 cup green beans (finely chopped)
• 1 teaspoon salt
• 1 cup coconut milk
• 1 teaspoon beetroot powder or 2 tbsp tomato paste

For the Curried Cauliflower:

• 3 cups cauliflower (roughly chopped)
• 2 tablespoons coconut oil
• 1 teaspoon curry powder
• 1⁄4 teaspoon pink Himalayan salt

For the Garnish:

• coriander leaves
• kalonji/nigella seeds
• lime slices

1. Prepare the cauliflower. Preheat oven to 450F. On a lined sheet tray, combine all of the cauliflower ingredients and toss the cauliflower until it is evenly coated by the oil and spices. Then place baking sheet in the oven for about 15 minutes until the cauliflower is golden brown and soft.
2. Prepare the lentils. Rinse red lentils till the water is clear and all cloudiness has gone. Heat the vegan butter into a heavy-bottomed pot. Once warm, add in the cumin seeds & mustard seeds and let them pop and brown. Next, add in the fennel seeds, ginger, chili, turmeric, asafetida, and garam masala. Sauté for a couple of minutes. Add in the green beans, red lentils, water, and salt. Cover with lid and leave to cook on medium heat for about 15 minutes. Add coconut milk to the dahl and cover with lid again on medium heat for another 10-15 minutes.  This allows the dahl to become super creamy and thick.
3. To serve, add the curried cauliflower and a little vegan yogurt. You can pair this with either some seriously fluffy naan or some simple basmati rice. Top with coriander and lime.
4. ♡ Take a deep breath, say a little prayer, sprinkle a little love & serve with gratitude.