Ingredients: |
Ingredients: Cauliflower Hazelnut Pilaf:
2 Tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp fresh grated ginger
1 Tbsp curry powder (mild or hot)
2 tsp garam masala
1 tsp sea salt
Ground black pepper, to taste
1 cup brown basmati rice, rinsed well and drained
1 ¾ cups water
1 Tbsp lemon juice
1 small small head or 1/2 large head cauliflower, chopped into very tiny pieces
½ cup roasted hazelnuts, chopped
½ cup chopped fresh cilantro
Dhal:
3 ½ cups water
2 cups dried red lentils
½ cup coconut milk
2 tsp lemon juice
2 tsp maple syrup
2 tsp curry powder (mild or hot)
1 tsp sea salt
Scallion Cucumber Raita:
1 cup diced English cucumber
¾ cup plain Greek yogurt
¼ cup cilantro, chopped
4 scallions, sliced
1 tsp lemon juice
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Directions: |
Directions:Cauliflower Hazelnut Pilaf
1. In a large pot (do not use a high-sided skillet or rice will not cook properly), heat oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Sauté for 10 minutes, until onions are soft.
2. Add rice, stirring constantly to toast for 2 minutes, followed by water and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes.
3. Stir in cauliflower, cover, increase heat slightly, and cook for an additional 10 minutes, or until cauliflower is tender.
4. Remove from heat and fold in hazelnuts and cilantro.
Dhal
1. Place all ingredients for dhal in a large high-sided skillet or medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered for 20 to 25 minutes, stirring often.
Scallion Cucumber Raita
1. In a medium bowl, mix all raita ingredients together until incorporated.
2. In bowls, fill one side with pilaf, followed by dhal opposite, and generously dollop raita in a corner (it tastes wonderful as it mixes in). Serve.
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