INSTRUCTIONS
1 . Heat a stock pot ( or high-sided pan with a lid ) over medium-heat and add the coconut oil . When hot , add the mustard seeds and cook for one minute . Stir in the onion , garlic , and ginger , and cook , stirring often , for 5 minutes . Add the curry powder , turmeric , ground coriander and paprika , and , stirring often , cook for one minute , until the spices are fragrant and your kitchen smells like heaven .
2 . Add the stock , lentils , chickpeas , and diced sweet potatoes , and give everything a good mix . Bring to a simmer , then cover and reduce heat to medium-low . Cook for 20 minutes , then fold through the cauliflower . Cover and cook an additional 10 minutes , until the lentils and sweet potatoes have softened and cooked through .
3 . Serve and top dahl with any of the optional toppings and serve with naan bread or rice . Enjoy !
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