I have more comfort food for you guys! And it’s the perfect recipe to make on a rainy weekend like this one.
I actually have the apartment to myself this weekend, something that doesn’t happen often when you have two roommates! Since it’s raining all weekend, I’m planning to do some recipe testing and a few projects for my internship, but other than that, I’m relaxing!
I really have to catch up on my sleep. These morning shifts are killing me lately! I’m a morning person and I love morning shifts, but lately I’m not used to getting up so early. This week I’ve been going to sleep at about 11:00 every night (which is late for me) and waking up before 6:00. Then I had a day were I had to wake up at 4:30. I notice when I’m missing sleep that I’m always hungry (my body must be craving food and coffee for energy), my IBS starts acting up and I can’t motivate myself to workout. Oh and I get impatient, but that’s nothing new.
So yes, I’m looking forward to a relaxing weekend. 🙂 And making all the comfort food!
So I’ve been working on this recipe for quite a while now. I actually made it for the first time last summer and I made it a few times since then, in hopes of perfecting it. I’m happy to say that I’m now satisfied with the results, which is why I’m sharing the recipe with you guys today!
This is once again, the ultimate comfort food. It had to be, since that’s what fall is all about, right?! It’s warm, full of flavor and served on a pile of
carbs rice. Yup, in my world, carbs is the definition of comfort food.
This recipe is also quite easy. It seems complicated, but everything can cook at the same time. Trust me.
You can prepare your rice and then forget about it while it cooks for 45 minutes. Meanwhile, you roast your cauliflower for 30 minutes and while it’s roasting, you can make the rest of the dahl. First, you cook your onions, garlic and ginger in a large skillet, then add your spices, tomatoes and kale. Finally, you add your vegetable broth and lentils and let it all simmer for 15 minutes before mixing in the coconut milk and roasted cauliflower. You serve it on top of your rice or with a side of naan bread if you prefer. That doesn’t sound too bad, right? It’s all done in less than an hour!
This is what a rainy weekend needs.
This dahl is very thick. If you prefer, add a bit more vegetable broth or coconut milk while cooking.
If you want some extra flavor, try adding a squeeze of lime to your rice or use broth instead of water. Then sprinkle some fresh cilantro and a pinch of salt.
I used fresh tomatoes, but feel free to use canned diced tomatoes if they're not in season.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!