Cauliflower Dal

I've always been a fan of cauliflower but lately I've been finding tons of new recipes online utilizing cauliflower in new and different ways. Needless to say I am excited about trying them all out and putting my own spin on each recipe.

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Cauliflower, yukon gold potatoes and red lentils slow simmered in a spicy curry sauce with ginger, mustard seeds, chiles and shallots. Served over fluffy rice with tons of cilantro.

Cauliflower Dal
serves 3-4
2 tbl coconut oil
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1/4 tsp red pepper flakes
4 garlic cloves, minced
1/2" piece fresh ginger, minced
2 shallots, thinly sliced
2 celery stalks, minced
1 tbl yellow curry paste
2 cups cauliflower florets
2 cups medium diced yukon gold potato, skin on
salt and pepper
1 cup red lentils
2 cups water
2 cups vegetable broth
1-15oz can diced tomatoes
2 tbl roughly chopped cilantro
2 cups cooked jasmine rice

In a large stock pot or dutch oven, add the oil, seeds, turmeric, red pepper flakes, garlic and ginger. Turn on the heat to medium-low and allow the spices to toast. Once the seeds start to pop, add the shallots, celery and yellow curry paste. Saute for 5-7 minutes until the shallots are tender and caramelized. Add the cauliflower and potato and stir to combine. Season with 2 tsp salt and 1/2 tsp pepper/ Add the lentils, water, broth and tomatoes and bring to a boil.
Reduce to a simmer, cover and cook for 20 minutes until the lentils and potatoes are tender.
Taste and season with plenty of salt and pepper. Serve over rice and garnish with cilantro.