Cozy Vegan Fall Recipes / PLANT-BASED WHOLE FOODS

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and still provide protein.

Preheat the oven and prepare a baking tray with parchment paper.

Place the corn on the cob on the parchment, drizzle with olive oil, and sprinkle with salt. Wrap it in parchment paper and then in foil.

On the same baking tray, add whole garlic cloves and cherry tomatoes, drizzle with olive oil, and sprinkle with salt. Roast in the oven for 20 minutes.

Chop the onion and a small amount of garlic. Sauté in a pan with a little salt until softened.

Crush cumin seeds and coriander seeds in a pestle and mortar, then add to the pan along with nigella seeds, cardamom pods, and chili flakes.

Add fresh curry leaves to the pan and continue to cook everything together.

Wash the red lentils thoroughly and cover them with fresh water in a pot. Add a little salt and turmeric, then cook until tender, about 20-25 minutes.

After 20 minutes, check the roasted cherry tomatoes; they should be bursting and sweet. Remove them from the oven.

Remove the corn from the oven, cut the kernels off the cob, and add them to the pan with the other ingredients.

Combine the sautéed onion, roasted tomatoes, and garlic with the cooked lentils in the pan. Pour in the coconut milk and mix well.

Reduce the heat and let everything cook down for at least 10 minutes.

Prepare basmati rice separately according to package instructions.

Chop fresh coriander and add it to the dahl after the cooking time.

Serve the corn and coconut dahl over rice, topped with leftover roasted tomatoes and coconut yogurt if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary