This lusciously thick, exotically-flavored one-pot winter warm-up can be served as a starter --- or complete meal

This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan.

WINTER VEGETABLE DAL

MAKES: 6 servings
Active Time: 35 minutes
Total Time: 1 hour

Ingredients

• 1 teaspoon brown mustard seeds

• 2 tablespoons coconut oil or canola oil

• 1 teaspoon cumin seeds

• 12 fresh curry leaves or 1 large bay leaf (optional)

• 1 medium onion, finely chopped

• 1 serrano chile, finely diced

• 3 tablespoons finely chopped fresh ginger

• 4 medium cloves garlic, finely chopped

• 4 1/2 cups water

• 1 1/2 cups red lentils, rinsed

• 1 (14-ounce) can "lite" coconut milk

• 1 1/2 teaspoons salt

• 1 teaspoon ground turmeric

• 2 1/2 cups cubed peeled butternut squash

• 2 cups cauliflower florets (1-inch)

• 1 large Yukon Gold potato (about 8 ounces), cut into 1/2-inch chunks

• 1 teaspoon garam masala

• 2 tablespoons lime juice

1. Heat oil over medium-high heat in a large pot. Add mustard seeds, cumin seeds and curry leaves (if using) and cook until the seeds begin to pop, about 20 seconds. Add onion, chile, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown, about 5 minutes.

2. Add bay leaf (if using), water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don't stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.

3. Remove from heat; stir in garam masala and lime juice.

Recipe tips: Olive-green kari leaves (also called curry leaves), a distant cousin to the citrus family, have a delicate aroma and flavor. Any unused leaves last up to three weeks in the refrigerator or can be frozen, airtight, for up to two months.

Recipe nutrition: Per serving: 340 Calories, Total Fat: 10 g, Saturated Fat: 7 g, Cholesterol: 0 mg, Carbohydrates: 47 g, Fiber: 10 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 17 g, Sodium: 620 mg, Potassium: 690 mg, Folate: 28 mcg, Calcium: 68 mg Carbohydrate Servings 3