Ingredients

• 4c veggie broth
• 1c mansoor dal (red lentil)
• 1/3c coconut oil
• 2 dried chilies
• 2 tbsp corriander seed
• 1 tbsp cumin
• 1 inch piece of cinnamon
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp mustard seeds
• 1/2 tsp fenugreek
• 1 tsp salt
• 2 c diced cauliflower
• 2 c diced carrots
• 4 cloves of garlic minced
• 2 tbsp minced ginger
• 1 can of coconut milk

Instructions

1. In a large pot, dry roast the cumin, corriander, chilies, fenugreek, and cinnamon
2. Grind those freshly roasted spices
3. Heat up the coconut oil and fry the mustard seeds
4. Add all spices, lentils, garlic, and ginger to the pot and fry for a few minutes while stirring
5. Pour in the veggie broth and bring to a boil
6. Reduce heat to lower and cover
7. Cook for 25 minutes
8. Add salt, canned coconut milk, and diced vegetables to the pot, stir well and cook for 5 more minutes