Red Lentil Cauliflower Curry

I wanted to try eating and cooking less meat and I had remembered that I had a vegan cookbook that I had not used in awhile. So I looked through it again and found this recipe.

Recipe from Veganomicon The Ultimate Vegan Cookbook

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Servings: 4-6

Ingredients:

  • 3 tbsp grapeseed or peanut oil

  • 1 large onion, chopped

  • 2 large shallots

  • 1 (1/2 inch) piece fresh ginger, peeled and grated

  • 1 large parsnip, peeled and chopped (Or carrot)

  • 2 tsp curry powder

  • 1/2 tsp cinnamon

  • 1/2 tsp cumin

  • 1/2 tsp ground coriander

  • 1 1/2 cups red lentils

  • 4 cups vegetable broth or water

  • 2 pounds (900g) cauliflower (one medium head), trimmed and sliced into small florets

  • 2 tbsp chopped fresh cilantro

  • 2 tbsp lime juice

  • 1 1/2 tsp salt

Method:

Prepare all ingredients and Have them all chopped and readily at hand. (one bowl for all the spices, one bowl for ginger and chili, and one bowl for onion and shallots)

Heat a large stockpot on medium-high heat. Spray with cooking spray, then saute onion and shallots until tender and translucent, 5 to 7 minutes. Add the grated ginger and saute for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the parsnip and stir-fry another minute.

Slowly pour in the veggie broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.

Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until cauliflower is tender but not completely falling apart. Remove from heat and stir in cilantro, lime juice and salt.

Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld. 

Serve over rice if desired.

yum! this was super tasty and super filling. it had quite a lot of flavor due to all the spices, the lentils were super soft and so was the cauliflower, which i think i would stopped cooking it a bit sooner so that they would still have a bit more of a bite to it. but in all a super simple dish if you have all the ingredients on hand and they are all prepped before cooking. if you don’t like cauliflower you can definitely SUBSTITUTE it with another vegetable or if you want some variety then you could do a vegetable mix, which i might try next time. this a great and delicious vegan/vegetarian dish that is flavorful and filling.

cooking, vegetarianJackie Wongcauliflower, red lentil, curry, veganComment