1-Pot Cauliflower Dal Green Curry
When winter comes and the nights get cold, I crave comfort food…but I still want my greens. That’s literally where inspiration for this dish came from: “How do I eat so many cooked greens?”
I love this dish because it’s both Thai-inspired, using both split mung beans (or moong dal), and my go-to Thai-inspired green curry paste. Let me show you how it’s done!
This 1-pot meal starts with soaked moong dal (a.k.a. split mung beans). While that’s happening, you can prep your fresh green curry paste (or opt for store-bought!) and veggies.
First we start with sautéed shallot, ginger, and garlic before adding the green curry paste, which adds the primary flavor to this dish.
Next comes chopped cauliflower, coconut milk, coconut aminos for depth of flavor, maple syrup for sweetness, and a little lime for acidity.
The soaked moong dal is added and once tender, we throw in a generous amount of greens (I went for kale) and cover to wilt. Then, it’s serving time! It’s that easy.
Easy to make
& Incredibly satisfying
This would make the perfect hearty meal when you want something nourishing and delicious. It’s tasty as is, or (our preference) served over grains (like rice or quinoa) and garnished with fresh lime and cilantro.
If you’re into curries, also be sure to check out our 1-Pot Golden Curry Lentil Soup, 1-Pot Chickpea Cauliflower Yellow Curry, Rich Red Curry with Roasted Vegetables, and 1-Pot Pumpkin Yellow Curry!
1-Pot Cauliflower Dal Green Curry
Green curry with coconut milk, moong dal, cauliflower, and loads of greens! A hearty, flavorful, 1-pot meal!
Servings (Entrée servings)CourseEntreeCuisineGluten-Free Inspired, Thai-Inspired, VeganFreezer Friendly1 monthDoes it keep?4-5 Days
- 3/4 cup moong dal* (split mung beans)
- 2 Tbsp coconut or avocado oil (or sub twice as much water)
- 2 medium shallots (thinly sliced)
- 2 Tbsp fresh chopped ginger
- 2 cloves garlic (minced)
- 5 Tbsp green curry paste (plus more to taste // store-bought will be more intense in flavor, so start with slightly less and work your way up)
- 2 cups roughly chopped cauliflower (or other seasonal vegetable of choice)
- 2 13.5-oz cans light coconut milk (can sub half with vegetable broth for lighter curry)
- 2 Tbsp coconut aminos (plus more to taste, or sub tamari)
- 1 Tbsp maple syrup or coconut sugar
- 3-4 cups chopped kale or spinach (or other green of choice)
- 2 Tbsp fresh lime juice
- Brown rice or Quinoa
- Add moong dal to a bowl (or pot) and cover with water. Allow to soak for at least 1 hour (to increase absorption and speed cook time), or overnight. Then rinse, drain, and set aside.
- Heat a large rimmed skillet or pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently. Then add curry paste and cook for 1-2 minutes more.
- Add cauliflower and sauté a few more minutes. Add coconut milk and stir to combine. Bring to a simmer. Then add soaked drained moong dal, coconut aminos, and maple syrup and stir.
- Return to a simmer and cook for approximately 15-20 minutes or until moong dal is tender. In the last 5 minutes of cooking, add kale and stir until wilted (about 3 minutes).
- Taste and adjust flavor as needed, adding lime juice for acidity, maple syrup for sweetness, coconut aminos or salt for saltiness, or green curry paste for more intense curry flavor.
- Serve plain like a stew, or over grains like rice or quinoa. Garnish with cashews and lime juice (both optional). Store leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop. Rehydrate with water or coconut milk as needed.