Spiced Lentil and Cauliflower Stew with Coconut Coriander Rice

Ingredients

• 200 g green lentils
• 1 medium, cut into florets cauliflower
• 2 medium, diced carrot
• 100 g, chopped spinach
• 400 ml coconut milk
• 500 ml vegetable broth
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• a handful, chopped fresh coriander
• 300 g cooked brown rice
• 1, juiced lime
• to taste salt
• to taste black pepper

Steps

1. 1. Rinse the lentils under cold water and set aside.
2. 2. In a large pot, sauté the minced garlic and grated ginger over medium heat for 2 minutes until fragrant.
3. 3. Add the diced carrots and cauliflower florets, cooking for an additional 5 minutes until they start to soften.
4. 4. Stir in the rinsed lentils, ground cumin, ground coriander, turmeric powder, salt, and black pepper, mixing well.
5. 5. Pour in the vegetable broth and coconut milk, then bring the mixture to a boil.
6. 6. Lower the heat, cover, and simmer for 25 minutes until the lentils are tender and the cauliflower is cooked through.
7. 7. In the meantime, prepare the coconut coriander rice by stirring a handful of chopped fresh coriander into the cooked brown rice along with the lime juice. Mix well and set aside.
8. 8. Once the stew is ready, stir in the chopped spinach and let it wilt for about 2 minutes.
9. 9. Serve the spiced lentil and cauliflower stew over the coconut coriander rice, garnished with additional fresh coriander if desired.

Notes

• This dish is warming and filling, with the coconut milk adding a creamy texture that complements the spices.

Substitutions

• If coconut milk is not available, use unsweetened almond or oat milk combined with a tablespoon of ground flaxseed for creaminess.