Cauliflower Red Lentil Dahl | Creamy Indian One-Pot

Wash the vegetables. Cut the cauliflower into small, bite-sized florets. Finely chop the onion, and grate or finely mince the garlic and fresh ginger. Rinse the red lentils under cold water in a fine-mesh sieve.

Heat 2 tbsp of coconut oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and golden.

Add the grated garlic and ginger, then sprinkle in 1 tbsp of garam masala, 1 tsp of ground turmeric, and 1 tsp of ground cumin. Sauté the spices, stirring constantly, for 1 minute until fragrant.