Red Lentil Dal with Cauliflower and Coconut

A creamy dal made from red lentils with cauliflower, coconut milk and ginger, which provides plenty of plant-based protein and is vegan. Basmati rice goes well with it, and fresh coriander and lime round off the dish.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 150 g Red lentils
• 1 Dose Coconut milk
• 300 g Cauliflower
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 TL Ginger, freshly grated
• 1 Stück Tomato
• 1 TL Turmeric
• 1 TL Cumin, ground
• 1 EL Cooking oil
• 150 g Basmati rice
• 1 Stück Lime
• 1 Bund Coriander
• Salt

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Peel the onion and garlic and finely dice them. Divide the cauliflower into small florets and dice the tomato.
3. Heat the oil in a large pot and sweat the onion and garlic for about 3 minutes until translucent. Add the ginger, turmeric and cumin and toast for 1 minute.
4. Rinse the lentils briefly and add them to the pot with the tomato and cauliflower. Pour in the coconut milk and 400 ml water, bring to a boil and simmer covered over medium heat for about 20 minutes, until the lentils and cauliflower are soft. Stir occasionally and add a little more water if needed.
5. Season with salt. Halve the lime and stir in a splash of its juice.
6. Coarsely chop the coriander. Serve the dal with the rice and coriander and garnish with a lime wedge.