In CAULIFLOWER, CURRY, FOOD, HEALTHY EATING, LENTILS, PLANT-BASED DIET, PROTEIN, RECIPE, VEGAN

I believe you can never have too many curry recipes or too many lentil recipes. Thankfully, this recipe is a two-fer. Bonus!

This recipe has evolved a bit over the years for me, ever since I discovered the original version in the Veganomicon. Even though it’s one of my late-fall/deep-winter favorites, it’s taken me a long time to post because I felt I still stuck very closely to the original. And you don’t need me for that. You can simply buy the book and support the wonderful culinary talent that is Isa Chandra Moskowitz.

However, when I made this meal the other day, I realized that I modified it significantly. I simplified it a bit, reducing the number of ingredients needed. I also amplified the spices and added in a little bonus sweet potato. This curry does really well if you make it in advance of when you plan on eating, so it’s a perfect quick meal that you can make in the morning and allow to sit throughout the day.

Red Lentil Cauliflower Curry:

(serves 4)

Ingredients~

1 tbs coconut oil (or more as needed)

1 large sweet onion

1 chunk of ginger, minced

1 chunk of turmeric, minced*

2 tsp curry powder

1 tsp cumin

1 tsp cinnamon

1 tsp coriander

1 large parsnip, peeled and chopped into small cubes

1 small sweet potato, chopped into small cubes

1 1/2 cups red lentils

4 cups veggie broth or water

1 head of cauliflower, cut into florets (should be about 3 cups)

salt/pepper to taste

optional, if you’re feeling fancy: lime juice, cilantro as toppings

Directions~

Heat the coconut oil in a large pot. Add in the onions, sauteing until they are translucent. Add in the ginger and turmeric, stirring well for about 2 minutes. Add in remaining spices and stir briskly for about 30 seconds or a minute. Spices should be nice and fragrant.

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Add in the parsnip and sweet potato, covering thoroughly with onions and spices. Cook for a few minutes, then add in the red lentils and broth. Cover the pot and bring to a boil. Then reduce the heat to low and cook for 10-15 minutes, until the lentils are soft and slightly mushy. They should also look more yellow/light orange when ready. Add in the cauliflower and cook covered for another 20 minutes, or until the cauliflower is soft and chewable but not falling apart.

If you can, allow this curry to sit for a few hours. Add in lime juice, if you like. Pulls out the flavors nicely, but the curry will taste delicious either way.

Serve over basmati rice or quinoa.

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