Measurements

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

Preparation Method

• Heat oil in a large pan over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add cumin, coriander, turmeric, garam masala, cardamom, and chili powder.
• Cook spices for 30 seconds until fragrant.
• Add tomatoes and cook until soft.
• Blend soaked cashews with coconut milk until smooth.
• Add cauliflower and lentils to the pan.
• Pour in the cashew-coconut mixture.
• Season with salt and pepper.
• Simmer until cauliflower is tender and lentils are cooked.
• Stir in lemon juice and cilantro.
• Serve hot with rice or naan.

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