1-Pot Cauliflower Dal Green Curry

Name: 1-Pot Cauliflower Dal Green Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup split mung beans/moong dal ➡️ sub with green/brown/golden lentils; 2 tbsp coconut oil OR avocado oil; 2 medium shallots (thinly sliced); 2 Tbsp freshly chopped ginger; 2 garlic cloves OR 2 tbsp minced garlic; 5 tbsp green curry paste ➕ more to taste ➡️ store-bought will be more intense in flavor, so start with 3 tbsp and work your way up to preordered taste; 2 cups roughly chopped cauliflower (or other seasonal vegetable of choice); 2 (13.5 oz) cans light coconut milk (can sub half with vegetable broth for a lighter curry); 2 Tbsp coconut aminos (plus more to taste, or sub tamari); 1 Tbsp maple syrup or coconut sugar; 3-4 cups chopped kale or spinach (or other green of choice); 2 tbsp lime juice; Super soak your moong dal or lentils in a bowl (or pot) and cover with water. Allow to sit for at least 1 hour (to increase absorption and speed cook time), or overnight. Then rinse and drain; Chop up your cauliflowers; Slice/chop your ginger, shallots and garlic

CuriousScout @cook_28976789

Via the minimalist baker with a few modifications 🍛

https://minimalistbaker.com/1-pot-cauliflower-dal-green-curry/

Via the minimalist baker with a few modifications 🍛

https://minimalistbaker.com/1-pot-cauliflower-dal-green-curry/

CuriousScout @cook_28976789

Via the minimalist baker with a few modifications 🍛

https://minimalistbaker.com/1-pot-cauliflower-dal-green-curry/

Via the minimalist baker with a few modifications 🍛

https://minimalistbaker.com/1-pot-cauliflower-dal-green-curry/

Saved

Ingredients

30 minutes

4 servings

3/4 cupsplit mung beans/moong dal ➡️ sub with green/brown/golden lentils
2 tbspcoconut oil OR avocado oil
2medium shallots (thinly sliced)
2 Tbspfreshly chopped ginger
2garlic cloves OR 2 tbsp minced garlic
5 tbspgreen curry paste ➕ more to taste ➡️ store-bought will be more intense in flavor, so start with 3 tbsp and work your way up to preordered taste
2 cupsroughly chopped cauliflower (or other seasonal vegetable of choice)
2 (13.5 oz)cans light coconut milk (can sub half with vegetable broth for a lighter curry)
2 Tbspcoconut aminos (plus more to taste, or sub tamari)
1 Tbspmaple syrup or coconut sugar
3-4 cupschopped kale or spinach (or other green of choice)
2 tbsplime juice
Prep
Super soak your moong dal or lentils in a bowl (or pot) and cover with water. Allow to sit for at least 1 hour (to increase absorption and speed cook time), or overnight. Then rinse and drain
Chop up your cauliflowers
Slice/chop your ginger, shallots and garlic

Saved

Steps

30 minutes

1

Set your soaked and drained moong dal or lentils aside
2

Heat a large rimmed skillet or pot over medium heat. Once hot, add your coconut or avocado oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
3

Once sautéed, add curry paste and cook for 1-2 more minutes.
4

Add cauliflower and sauté a few more minutes. Add coconut milk and stir to combine. Bring to a simmer.
5

Add in the moong dal, coconut aminos, and maple syrup and stir baby stir.
6

Return to a simmer and cook for approximately 15-20 minutes or until your moong dal is tender.
7

In the last 5 minutes of cooking, add in your greens (kale, spinach, etc) and stir until the greens are wilted (about 3 minutes).
8

Now taste it! Add lime juice for acidity, maple syrup for sweetness, coconut aminos or salt for saltiness, or green curry paste for more intense curry flavor.
9

Serve plain like a stew, or over grains like rice or quinoa. Garnish with cashews and lime juice (both optional).
10

Store leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop. Rehydrate with water or coconut milk as needed.