Preheat the oven to 400°F (200°C). Line 2 baking sheets with baking parchment.
Slice the squash in half, scoop out the seeds and slice the squash into thin slices, leaving the skin on.
Cut the cauliflower, onions, and carrots into large chunky pieces of equal size thishelps the vegetables to cook evenly.
Place the vegetables into a large bowl and toss with the avocado oil. Next, sprinkle on the dried spices, a pinch of salt and pepper, maple syrup, and crushed garlic. Stir well to combine and place the vegetables into a single laye on the 2 baking sheets. Place the trays into the oven and cook for 25-30 minutes until the vegetables have softened and the edges are slightly browned.
While vegetables are in the oven, place the mung dahl into a saucepan with 3 cups of water. Bring to a boil and add a pinch of salt and pepper. Cover the saucepan with a lid and turn down the heat to medium/low and simmer gently for 15 minutes.
After 15 minutes, take the lid off and stir the lentils. Add the garlic, fresh ginger, maple syrup, canned coconut milk and spices. Stir well to combine and keep on simmering, uncovered, until the mixture thickens and dahl is soft.
To assemble, divide the roasted vegetables between four bowls. Place the creamy dahl to the side of the bowl and garnish with fresh coriander and a portion of the cultured vegetables. Serve immediately.
Preheat the oven to 400°F (200°C). Line 2 baking sheets with baking parchment.
Slice the squash in half, scoop out the seeds and slice the squash into thin slices, leaving the skin on.
Cut the cauliflower, onions, and carrots into large chunky pieces of equal size thishelps the vegetables to cook evenly.
Place the vegetables into a large bowl and toss with the avocado oil. Next, sprinkle on the dried spices, a pinch of salt and pepper, maple syrup, and crushed garlic. Stir well to combine and place the vegetables into a single laye on the 2 baking sheets. Place the trays into the oven and cook for 25-30 minutes until the vegetables have softened and the edges are slightly browned.
While vegetables are in the oven, place the mung dahl into a saucepan with 3 cups of water. Bring to a boil and add a pinch of salt and pepper. Cover the saucepan with a lid and turn down the heat to medium/low and simmer gently for 15 minutes.
After 15 minutes, take the lid off and stir the lentils. Add the garlic, fresh ginger, maple syrup, canned coconut milk and spices. Stir well to combine and keep on simmering, uncovered, until the mixture thickens and dahl is soft.
To assemble, divide the roasted vegetables between four bowls. Place the creamy dahl to the side of the bowl and garnish with fresh coriander and a portion of the cultured vegetables. Serve immediately.
