Measurements

• 1 medium cauliflower
• 1 cup lentils
• 1 large onion
• 3 cloves garlic
• 1 inch ginger
• 2 cups tomatoes
• 1 can
• 2 cups spinach
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cardamom
• 1/2 tsp chili powder
• Salt to taste
• Pepper to taste
• 2 tbsp oil
• 1 tbsp lemon juice
• 1/4 cup cilantro, chopped

Preparation Method

• Heat oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add curry powder, turmeric, cumin, coriander, cardamom, and chili powder.
• Cook spices for 2 minutes until fragrant.
• Add tomatoes and cook until soft.
• Stir in lentils and cauliflower florets.
• Pour in coconut milk and 2 cups of water.
• Bring to a boil, then reduce heat to simmer.
• Cover and cook for 20-25 minutes until lentils are tender.
• Add spinach and cook until wilted.
• Season with salt and pepper to taste.
• Stir in lemon juice.
• Garnish with cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.