This Sweet Potato & Cauliflower Dhal is delicious and perfect for a sensitive or healing gut as cauliflower is much more gentle on the digestive system while still being high in fiber.
1 Medium Brown Onion, finely diced
2 Cloves of fresh Garlic, finely chopped
2 tablespoons Coconut Oil
1 inch piece of Ginger, finely grated
2 teaspoons of Mustard Seeds
2 teaspoons of Garam Masala
1 teaspoon of Cumin
1 teaspoon of Turmeric
1 teaspoon of Chilli Powder
3 cups Cauliflower rice
1 cups Sweet Potato, skins peeled and grated
2 – 3 cups of Vegetable Stock, Bone Broth or Filtered water
2 Tomatoes, skin removed and blended with ¼ cup of filtered water
2 teaspoons of Himalayan Salt
1 Lime, juiced
2 tablespoons Fresh Coriander chopped, plus extra to serve
- Place a large saucepan over high heat. Add the coconut oil.
- When the coconut oil had melted, add the onion, garlic, ginger and mustard seeds. Cook until the mustard seeds start to pop and the onion is translucent.
- Add the garam masala, cumin, turmeric and chilli powder and saute for 5 minutes until roasted and fragrant.
- Add the cauliflower and sweet potato, stir well to coat with the spices.
- Add the vegetable stock/filtered water and blended tomatoes, bring to the boil, then reduce heat to a medium-low and simmer.
- Simmer, stirring occasionally, for 30-40 minutes until the vegetables have softened. If the gravy looks a little dry before they completely cooked, add more liquid.
- When the vegetables are cooked through, add the salt, seasoning to your preference.
- Serve and enjoy with fresh coriander and the coconut naan or alternatively a side of organic jasmine rice.