Estofado de lentejas y coliflor al coco

Ingredientes

• 1 tbsp oil
• 2 onions
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 inch fresh ginger
• 4 cloves garlic
• Pinch of salt
• Black pepper to taste
• 700 grams cauliflower, about 1 head
• 1 liter (4 cups) vegetable stock
• 400 grams canned browned lentils (1 can)
• 400 milliliter coconut milk (1 can)
• 100 grams baby spinach
• 1 lime

Preparación

1. 1

   Heat a large heavy-bottom pot, add oil, and...: Heat a large heavy-bottom pot, add oil, and diced onions. Let saute for about 5 minutes, until translucent and soft. Stir in the spices: coriander, cumin, and turmeric, and let cook for a minute until fragrant. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant. Season with salt and pepper.

2. 2

   Add cauliflower florets and stir with the spices...: Add cauliflower florets and stir with the spices until coated. Pour in the vegetable stock, deglazing the pot, and scrape up any brown bits on the bottom. Cover and let cook on low for about 15-20 minutes, until the cauliflower is cooked. (Note: if using dry lentils add them to the pot along with the cauliflower).

3. 3

   Stir in the drained and washed canned lentils,...: Stir in the drained and washed canned lentils, and coconut milk. Let cook another 5-10 minutes for the flavors to combine.

4. 4

   Lastly, stir in baby spinach and let wilt....: Lastly, stir in baby spinach and let wilt. Taste the stew and season more as needed with salt and pepper.

5. 5

   Serve hot with a slice of lime, and...: Serve hot with a slice of lime, and some sliced hot peppers. Great with a side of cooked rice or fresh pita bread.