Ingredients
Scale
- 1 medium head of cauliflower, chopped
- 2 cups spinach, fresh or frozen
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
- Warm naan bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until onions are translucent.
- Add the chopped cauliflower and spinach, stirring to combine.
- Pour in coconut milk and vegetable broth, then add cumin and coriander. Bring to a gentle simmer, cooking for about 20 minutes until cauliflower is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and warm naan bread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- For serving suggestions, this dahl pairs well with basmati rice or quinoa, and a side of yogurt or salad complements the dish perfectly.
- Customize the spice levels by adding chili powder or paprika for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg