• Nichole Dandrea-Russert

1-Pot Chana Dal Cauliflower Curry

Updated: Oct 13, 2019





Image courtesy of Lyfbasket

If you've eaten Indian food, surely you're familiar with chana dal. For me, I ordered it often but never actually cooked it on my own until recently.

What is Chana Dal?

Chana Dal are brown chickpeas that have been split, skinned and polished. They can be used in soups, salads, curry and rice dishes. They're also super nutritious with approximately 19 grams of protein, 17 grams of fiber, 35 percent iron, 25 percent magnesium and B6* in just 1/2 cup dried chickpeas.

*based on 2,000 calorie diet




This dish was inspired by Minimalist Baker's 1-pot cauliflower green curry. I added the same amount of curry but used red curry rather than green (I prefer the taste of red) and used chana beans rather than moong dal (lentils). I also added bok choy since it's in season and I purchased a ton of it from the farmers market (it was too pretty to pass up!). You could easily use kale or spinach for your green as well.


Ingredients


Curry

  • 3/4 cup chana dal (split chickpeas)

  • 2 Tbsp coconut or avocado oil (or sub twice as much water or veggie stock)

  • 1 medium yellow onion, chopped

  • 2-3 Tbsp fresh chopped ginger (If you love ginger like me go for 3 Tbsp!)

  • 3 cloves garlic, minced

  • 5 Tbsp red curry paste (I used Thai Kitchen for this recipe but you could also make your own)

  • 2 cups roughly chopped cauliflower (or broccoli)

  • 2 13.5-oz cans light coconut milk

  • 2 Tbsp tamari

  • 1 Tbsp maple syrup or coconut sugar

  • 3-4 cups chopped bok choy, kale or spinach (or other green of choice)

  • 2 Tbsp fresh lime juice


More optional yumminess to add to the curry

  • Green onion

  • Cilantro

  • Brown rice or quinoa

  • Cashews

  • Lime



How to Make

  1. Add chana dal to a bowl (or pot) and cover with water. Allow to soak for at least 1 hour (to increase absorption and speed cook time), or overnight. Then rinse, drain, and set aside.

  2. Heat a large rimmed skillet or pot over medium heat. Once hot, add oil, onion, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently. Then add curry paste and cook for 1-2 minutes more.

  3. Add cauliflower or broccoli and sauté a few more minutes. 

  4. Add coconut milk and stir to combine. Bring to a simmer. 

  5. Then add soaked drained chana dal, tamari, maple syrup and stir.

  6. Return to a simmer and cook for approximately 15-20 minutes or until chana dal is tender. 

  7. In the last 5 minutes of cooking, add your leafy greens (bok choy, kale or spinach) and stir until wilted (about 3 minutes).

  8. Taste and adjust flavor as needed, adding lime juice for acidity, maple syrup for sweetness, tamari or salt for saltiness, or red curry paste for more intense curry flavor. 



Serve plain like a stew, or over grains like rice or quinoa. Garnish with cilantro, green onion, cashews and/or lime juice and black pepper. Let me know what you think! Thanks to Minimalist Baker for the inspo. I'll be making this again!


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e: nichole@purelyplanted.com

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