As you might have noticed I am on an Indian-inspired cooking spree. Why you may ask, well I simply don't have much time too cook these days and don't want to eat out every day as it is very har din Cambodia to get decent vegan food.

Yesterday we looked at a few locations for our bakery/coffee shop?health cafe and I think we might have found the best location. Today we are going to look at some more and then we'll pick our favorite so we can start moving all the material there so my friend can start baking when he arrives, while I will turn the outside area into a cozy place for people to read the newspaper or just hang out while having a coffee and a bite.

Very busy but exciting times. can't wait to show you all around. And Indian one-pot meals are just perfect for that. Not only are they super delicious, they are fairly easy and quick to make.

Though this one took a bit longer as I balanced the cauliflower in turmeric first, still it didn't take much longer than 30 minutes from start to finish!

MINTY TURMERIC-INFUSED CAULIFLOWER PUMPKIN KORMA WITH RED DHAL

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INGREDIENTS (SERVES 2-3)

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• 3/4 cup cashew nuts, soaked and blended to a paste with a little coconut milk (or water works too)
• 3 cups cauliflower florets
• 1 tsp turmeric powder
• 2 cups pumpkin, chopped
• 3/4 cup onion, chopped
• 3 cloves of garlic, minced
• 1 tbsp fresh grated ginger
• 1/3 cup red split lentils (Dhal)
• 1 cup tomatoes, blended
• Chili paste to taste
• 1/2 cup fresh chopped mint
• 1/2 tbsp fresh lime juice
• Water as needed
• Sea salt and black pepper to taste

Spice mix

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• 1 tsp cumin powder
  1/2 tsp turmeric powder
  1/2 tsp cardamon powder
  1/4 tsp fenugreek seeds
  2 cloves

DIRECTIONS

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1. Bring water to a boil. Turn off the heat and add the cauliflower and turmeric powder. Cover and let infuse for 10 minutes.
2. Meanwhile, heat cooking oil over medium heat and saute onion until it just starts to brown. this will take about 7-8 minutes. Stir regularly.
3. Then add ginger and garlic and cook for 1-2 minutes more. then add the spice mix and cook for another 30 seconds before adding the tomato puree, cashew paste, pumpkin, red lentils, blanched cauliflower, chili paste, and water. Cook, covered, for 15-20 minutes. Or until veggies are soft.
4. When ready add chopped mint and lime juice. Stir well and serve.

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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