I cook cauliflower and lentils often but not together in a curry. After trying out this recipe, I think this will change now. Try and let me know your choice Cauliflower and Lentil Curry or not.
This dish is a great source of plant-based protein and fiber, besides it is low cost can be pre-prepared and keeps well in the fridge for 2-3 days.
Ingredients of Cauliflower and Lentil Curry
- Cauliflower: Cauliflower is a humble gem. You should not waste a bit of it. The stem, the leaves and obviously the florets are all edible. Separate the florets with your hands, try to protect the shapes and break into edible pieces. Slice the stem part to thin slices as it will need to cook longer and coarsely chop the leaves.
- Lentil: although lentils belong to the legume family there is no need to soak overnight. Lentils cook pretty fast. Make sure to rinse before starting to boil. Once the water comes to boil, drain, rinse and put fresh water and boil until edible. This step is necessary to get rid of the black water and the bitter taste of the lentils. Even after this step if unwanted foams come up skim these and discard. I used green lentils because they keep their shape better than red lentils. You can use red lentils, but make sure not to over cook them as they tend to get mashy.
- Coconut milk: canned coconut milk or other dairy-free milk, such as almond, cashew, or rice of your choice. If canned coconut milk is not available, use 175g rams chopped creamed coconut, which comes as a block and dissolve it in 200 millilitres boiling water. Alternatively, you could use a carton of coconut milk.
- The other ingredients are listed in the recipe card, so I do not want to make you read the same things over and over.
How to curry base from scratch?
Just follow these steps for the curry base. If you are missing a few ingredients, it is never a huge problem, relax.
- Heat 2 tablespoons of olive oil in a pot or skillet big enough to take all the ingredients. Add the well chopped onion and sauté until translucent.
- Then add a spoonful of grated fresh ginger and the diced garlic and sauté for another 2-3 minutes.
- Add 2 teaspoons of curry, 1 teaspoon of cumin, all spice, chili powder, turmeric, cumin, salt and pepper to taste. You can also add 6 cloves and some red pepper flakes
- Add a tablespoon of tomato paste and mix until the paste leaves its aroma.
Next add legumes and veggies or meat of your choice. For this recipe I used lentils and cauliflower .
Once the cauliflower and the lentils are in the pot, cook for another 20 minutes and serve while still warm.
Cauliflower and Lentil Curry is a homely and hearty dish, feel free to make your own adjustments. If you feel like you want to add chopped carrots and potatoes to feed more people, go ahead. Lentils contain enough fiber and there is no real need to add meat, better to leave it vegan as it is.
Hope you’ll enjoy. I paired this dish with Simple Saffron Rice with Peas.
Cauliflower and Lentil Curry Recipe
Ingredients
- 1 cup green lentils
- 1 small cauliflower
- 4 tablespoons olive oil
- 1 onion chopped
- 4 garlic cloves chopped
- 4 cloves
- 1 teaspoon all spice
- 2 teaspoons curry
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1 cup warm water
- 200 millilitres coconut milk
- 1 lemon wedged, for garnish
Instructions
- Rinse the lentils, add water and bring to boil. Rinse again and add fresh water and cook until tender for about 15 minutes, taste a few to test readiness.
- Seperate cauliflower florets to bite-size pieces. Chop the leaves and the stem part.
- Use a large skillet that has a lid. Lightly heat it over medium heat and add the olive oil.
- Add the chopped onion and the all spice and the cloves. Sauté until the onions are caramelized.
- Add the lentils and the coarsely chopped garlic cloves and mix to blend.
- Add the cauliflower and its leaves and stem cuts.
- Add the remaining spices; cumin, curry, turmeric, salt and chilli pepper.
- Mix to make sure the cauliflower flowers are well coated with the spices.
- Add warm water to cover the bottom of the skillet. Cover the lid and cook until the cauliflower is done. Should take about 10 minutes.
- Drizzle coconut milk, mix and serve while still warm, sided with lemon wedges.
Notes
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