Red Lentil Curry with Cauliflower and Coconut Chips Recipe

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I am dedicating this particular post to the beautiful souls who follow me on Instagram, several of whom clamored for this recipe when I shared a casual shot of it in my Instagram story a few weeks ago.
“What is it?” they asked collectively. “It looks really good! Where’s the recipe?”
In truth, it is a recipe so simple, and one I make so often and with such ease, that I hadn’t thought to share it until then.
And I am glad indeed for the nudge, because it is the kind of dish that I would happily eat, in one variation or another, every day of the week, every week of my life. I can only assume, if it is true for me, that it will be true for some of you.
So there you have it: my recipe for red lentil curry (or dhal) with roasted cauliflower and crunchy coconut chips.

It starts with a tray of cauliflower florets you slip into the oven to roast until brown at the edges.
While that’s roasting, you soften a couple of onions in coconut oil on the stove, then you add in red lentils, curry powder, and a handful of finely snipped sun-dried tomatoes, which brighten the flavor of the curry like an unexpected ray of sunshine in the cold November air.

This you simmer in coconut milk for, oh, fifteen minutes, until the lentils are soft but not mushy. You want something unctuous, but it’s nice if you can still make out the lentils and feel them bursting undertooth every now and then.
But the real magic happens at the last minute, after you’ve scooped that good red lentil dhal into some bowls and crowned it with cauliflower florets. This is when you’ll shower the whole thing with coconut chips, toasted strips of coconut flesh that provide crunch and nuttiness in every bite, and tie everything together.

The coconut chips I use are organic and fair trade, imported from the Philippines by La Maison du Coco, an independent French company I’ve been buying from for over seven years.
These are just toasted shavings of coconut, no added sugar or salt, crunchy and delicious. I use them pretty much everywhere — in my paleo granola, over my green smoothie bowls, in my perfect chocolate chip cookies and in my healthy breakfast cookies — and my kids and I also just snack on them, trail mix style, in combination with raisins and nuts.
This post is made possible by La Maison du Coco. All opinions expressed are my own. Thank you for supporting the brands that support Chocolate