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Vegan Butternut and Red Lentil Dhal Curry with Cumin Roasted Cauliflower

Cupful of Kale
  • 50 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash

1

Cauliflower

1 tsp

Chillis, dried

1

Bunch Coriander

4

Garlic cloves

1

inch Ginger, fresh

1

Lime

2

Onion

1 cup

Red lentils, dried

2 cans

Coconut milk

500 milliliters

Vegetable stock

360 g

Basmati rice

1

heaped tbsp Curry powder, medium

1 tsp

Curry powder

1 tsp

Garam masala

1 tsp

Turmeric

1 tsp

Cumin, ground

1 tsp

Cumin seeds

3 tbsp

Desiccated coconut

1 tsp

Curry, leaves