Recipe: Perfect 1-Pot Cauliflower Dal Green Curry

1-Pot Cauliflower Dal Green Curry.

1-Pot Cauliflower Dal Green Curry highly diverse and have ideal taste that unique. Several types of 1-Pot Cauliflower Dal Green Curry recipes are also enough convenient to process and dont pick up long. Even though not everybody likes 1-Pot Cauliflower Dal Green Curry food, now few people are got attached and like the various 1-Pot Cauliflower Dal Green Curry foods available. This could be visible of the number of restaurants that provide 1-Pot Cauliflower Dal Green Curry as one of the dish. You can have 1-Pot Cauliflower Dal Green Curry using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of 1-Pot Cauliflower Dal Green Curry

1. It's 3/4 cup of split mung beans/moong dal ➡️ sub with green/brown/golden lentils.
2. It's 2 tbsp of coconut oil OR avocado oil.
3. You need 2 of medium shallots (thinly sliced).
4. It's 2 Tbsp of freshly chopped ginger.
5. Prepare 2 of garlic cloves OR 2 tbsp minced garlic.
6. It's 5 tbsp of 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.
7. It's 2 cups of roughly chopped cauliflower (or other seasonal vegetable of choice).
8. You need 2 (13.5 oz) of cans light coconut milk (can sub half with vegetable broth for a lighter curry).
9. Prepare 2 Tbsp of coconut aminos (plus more to taste, or sub tamari).
10. You need 1 Tbsp of maple syrup or coconut sugar.
11. It's 3-4 cups of chopped kale or spinach (or other green of choice).
12. You need 2 tbsp of lime juice.
13. Prepare of Prep.
14. It's of 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.
15. You need of Chop up your cauliflowers.
16. It's of Slice/chop your ginger, shallots and garlic.

1-Pot Cauliflower Dal Green Curry instructions

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..

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