4 Servings 35 min Cook
1 Tbsp Coconut Oil
1 Small Onions
2 Cloves, minced Garlic
2 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/2 Cup Lentils
1 Tsp Salt
1 Tbsp Curry Powder
1 1/2 Tsp, ground Cumin
1/4 Tsp Cloves
1 Tbsp Tomato Paste
4 Cup chopped, (1/2" pieces) Cauliflower
3 Cup Water
1/4 Tsp Crushed Red Pepper Flakes
1/4 Cup Coconut Milk
4 Tortilla (approx 7-8" dia) Tortillas
Chop onion, cauliflower, garlic, and potato.
Heat oil in a large pot over medium heat.
When the oil is shimmering, add the onions.
Cook, stirring frequently, until the onions are soft and clear (about 5 minutes).
Add the garlic and cook, stirring constantly, for another 2 minutes.
Add the potatoes, lentils, salt, curry, cumin, clove, tomato paste, cauliflower, and water.
Bring mixture to a boil, then reduce heat to low.
Cover and simmer for 25 minutes, until the dal and potatoes are tender.
Uncover and add the coconut milk, and crushed red pepper to taste.
Cook for another 5 minutes, uncovered, until the mixture is thick and fragrant.
Season to taste with additional salt or spices.
Scoop the aloo gobi into each wrap and serve.
