Cauliflower & Butternut Squash Dal

Love this!   So glad I gave it a try!  

Always looking for a new veggie/vegan dish and this definitely top marks! 

Ingredients

• 1 large onion, finely diced (use a food processor)
• 1 T ghee 
• 1 T coconut oil
• 1 T grated ginger
• 3 large cloves garlic, finely diced
• 1 lb butternut squash, diced into small cubes
• 2 teaspoons garam masala 
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chilli flakes
• 2 cups vegetable stock
• 1 cup coconut cream
• Juice of  1 lime
• 1/2 medium head cauliflower, broken into florets

Garnish:

• Fresh coriander chopped
  sesame seeds and dollop of coconut cream 

Instructions

Sauté onion in ghee and coconut oil over medium heat for 5-6 minutes, until softened and slightly golden.

Add the ginger, squash and garlic and stir through for a minute. Add the spices and stir through. Then add the fish sauce, stock, coconut cream, lime juice, salt and sesame seeds and stir through. Bring to boil, turn down to medium-low and cover with a lid. Cook for about 8-10 minutes.

In the meantime, either chop or grind the cauliflower florets into small crumbs. I used a food processor and added separated florets in three batches, whizzed a few times for a couple of seconds each time, until finely chopped up but not completely ground up into dust. You can use a knife and chop the cauliflower super finely.

After 8-10 minutes of cooking the pumpkin, stir in the cauliflower rice and cook together for 5 minutes, covered with a lid. Stir a couple of times.

Using a potato masher, press down the cooked mixture a few times to soften the pumpkin pieces slightly. You want some of the pumpkin flesh to become the sauce itself.

Serve with fresh coriander and a dollop of coconut cream or yogurt. Add a few sesame seeds over the top for presentation.

Adapted from:

https://irenamacri.com/recipes/paleo-cauliflower-pumpkin-dal-recipe/