EASIEST INDIAN STEW
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions; cover, and keep warm.
- While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
- Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g
VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
LENTIL AND CAULIFLOWER STEW
Make and share this Lentil and Cauliflower Stew recipe from Food.com.
Provided by Rach Court
Categories Stew
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover and cook until the rice is tender about 17 minutes.
- Meanwhile, in a large nonstick saucepan, heat the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 7 minutes. Add the carrots and cook, stirring occasionally, until the carrots are crisp tender, about 4 minutes.
- Add the lentils to the pan, stirring to coat. Add the tomatoes, broth, ginger, coriander, allspice, and the remaining salt and bring to a boil. Reduce to a simmer, cover, and cook until the lentils have begun to soften, about 10 minutes. Stir in the cauliflower, cover, and cook until the lentils and cauliflower are tender, about 10 minutes.
- Serve lentils and cauliflower stew over rice with a dollop of yogurt.
Nutrition Facts : Calories 362.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.2, Sodium 545.8, Carbohydrate 67.2, Fiber 9.2, Sugar 12.6, Protein 14.9
LENTIL & CAULIFLOWER CURRY
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
CHARRED CAULIFLOWER STEW
This vegetarian stew uses two different techniques - grilling (or broiling) and pickling - to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
Provided by Amanda Cohen
Categories soups and stews, appetizer, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the grill to high and lightly oil the grates, if you'd like, to make cleanup easier. (Or, if you don't have a grill, heat the broiler to high and lightly oil a baking sheet.) Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes (no need to flip them). Let slices cool, then roughly chop them. (You aren't fully cooking the slices; they'll cook in the stew. What you want to do is get that char on there.)
- Take the other head of cauliflower and grate 1/2 cup cauliflower florets into a small bowl. Break off a big chunk (about a quarter of the head) and set it aside, then roughly chop the rest.
- Prepare the pickled cauliflower: Mix the grated cauliflower with lemon juice and 1/4 teaspoon salt and let sit until stew is ready to be served.
- Put 1/4 cup oil in a large pot, and set it over medium heat. Once it's hot, add onions, garlic, coriander, mustard and cayenne. Cook, stirring, until onions are almost translucent but haven't browned, 3 to 4 minutes.
- Stir in parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.
- Add the raw chopped cauliflower, the big chunk of cauliflower and the potatoes. Stir a few times, then pour in the stock. Increase heat to medium-high, bring to a simmer and let cook until the potatoes are tender, 15 to 18 minutes.
- Remove from heat and transfer that big chunk of now-cooked cauliflower into a blender along with 2 cups of the soup. Make sure you get some potatoes, parsnips and celery in there. Blend, but do it carefully. Hot soup has a tendency to explode. Start it on low and slowly increase the speed.
- Pour the blended mixture back into your big pot of stew, and season to taste with salt and pepper. Stir in the grilled or broiled cauliflower. When you're ready to serve, bring it up to a boil again.
- To serve, divide watercress between 6 large bowls. Ladle the stew into the bowls and top with cheese, tarragon and pickled cauliflower.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1781 milligrams, Sugar 9 grams, TransFat 0 grams
SWEET RELISH WITH CUCUMBERS AND CAULIFLOWER RECIPE - (4.2/5)
Provided by brendaz
Number Of Ingredients 14
Steps:
- Roughly chop the cucumbers, cauliflower, onions and peppers into chunks. Pulse them through a food processor until they are a fine dice with a few larger pieces to add some texture. Place all the veggies into a large bowl and sprinkle the salt over the top. Add the boiling water, cover the bowl and let it sit on the counter for a couple of hours or even overnight is fine. Drain the mixture well, continuing to press the residual liquid through the strainer until very little remains. Place the mixture into a large pot and add the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium heat, stirring often. Boil gently for 30 minutes. Make a slurry of the cornstarch and water and stir it into the boiling relish. Cook for another minute or two until it thickens slightly. Pour into HOT sterilized pint jars and seal. I personally do not do the boiling water bath method, I simply ensure my jars are really hot when I fill them with the hot mixture and I seal them tightly. Within a couple of hours of resting on the counter each pint jar's seal "popped" so I know they are well sealed before storing. (For added assurance against spoilage you may choose to process the jars by placing them in a pot and cover the jars with water. Bring the water to a boil and process for 10 minutes.) The relish tastes great right away, but the flavors really blend together well as time goes by. We usually open the first jar after a month or so. Enjoy! For more detailed instruction and other recipe ideas, visit my blog Apron Strings and Tasty Things at www.foodandfact.com
More about "cauliflower and lentil stew with onion relish recipes"
SPICED LENTIL STEW WITH SWEET AND SOUR CAULIFLOWER
From rhubarbarians.com
5/5 (1)Total Time 50 minsEstimated Reading Time 6 mins
- Prepare the ingredients and make the yogurt sauce:Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the ginger. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, combine the yogurt, lime zest and a drizzle of olive oil; season with salt and pepper to taste.
- Cook the lentils:In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the lentils and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the coconut milk (shaking the can just before opening) and ¾ cup of water. Heat to boiling on high; once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 20 to 22 minutes, or until tender. Turn off the heat; season with salt and pepper to taste.
- Start the cauliflower:While the lentils cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add ½ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Add the juice of 2 lime wedges; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a large bowl. Wipe out the pan.
- Coat and crisp the cauliflower:While the lentils continue to cook, add the flour to the bowl of cooked cauliflower; season with salt and pepper. Carefully toss to coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated cauliflower (tapping off any excess flour) in a single, even layer. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and crispy. Season with salt and pepper.
CREAMY CURRIED CAULIFLOWER LENTIL SOUP (1 POT!)
From minimalistbaker.com
GOLDEN CAULIFLOWER DAL W/ RED LENTILS, COCONUT AND …
From feastingathome.com
SLOW COOKER LENTIL CAULIFLOWER STEW - VEGAN GF RECIPE …
From toriavey.com
RED LENTIL CAULIFLOWER CURRY STEW - RUNNING ON REAL FOOD
From runningonrealfood.com
CAULIFLOWER LENTIL RICE BAKE | FOODLAND ONTARIO
From ontario.ca
SMOKY CAULIFLOWER & LENTIL STEW | REBEL RECIPES
From rebelrecipes.com
5/5 (19)Category Dinner Party, Lunch
CAULIFLOWER & LENTIL STEW - SWANSON
From campbells.com
Servings 6Total Time 1 hr 5 minsEstimated Reading Time 1 minCalories 340 per serving
SAUTéED GARLIC AND CAULIFLOWER RED LENTIL STEW – PLANT BASED RD
From plantbasedrdblog.com
ROASTED CAULIFLOWER WITH LENTILS RECIPE | KITCHN
From thekitchn.com
CAULIFLOWER YELLOW LENTIL CURRY RECIPE - PINCH OF YUM
From pinchofyum.com
ROASTED CAULIFLOWER AND LENTIL TACOS - COOKIE AND KATE
From cookieandkate.com
QUICK AND EASY CAULIFLOWER STEW | YUZU BAKES
From yuzubakes.com
ROASTED CAULIFLOWER AND CHICKPEA STEW - THE MEDITERRANEAN DISH
From themediterraneandish.com
STEW RECIPES - MARTHA STEWART
From marthastewart.com
29 MAKE-AHEAD SALADS TO PACK FOR LUNCH OR BRING TO THE PARTY
From epicurious.com
LETTUCE WRAPS – DR. COWAN'S GARDEN
From drcowansgarden.com
PLANT-BASED RECIPE: INDIAN RED LENTIL STEW - FOOD REVOLUTION …
From foodrevolution.org
You'll also love
Related Search