Cauliflower Red Lentil Curry Recipes

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.

Steps:

• Have all the ingredients prepped and ready to go. Heat the oil in a stockpot over medium heat. Add the onions and cook about 5-7 minutes, until translucent. Add the grated ginger and cook 1 minute. Add the spices and cook for 30 seconds, stirring constantly, then add the carrot and cook another minute.
• Pour in the vegetable stock and then the lentils. Cover the pot, raise the heat to high and allow to boil for 1 minute. Stir, cover the pot and lower heat to medium-low. Simmer the lentils for 10 minutes or until yellow and mushy,.
• Add the cauliflower florets and stir to ensure they are evenly coated.
• Partially cover and simmer for 20 minutes, until cauliflower is tender but not mushy. Remove from heat and stir in cilantro, lime juice and salt. Let the curry sit, covered, for about 15 minutes and then stir and serve over rice.

Steps:

• In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
• Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
• Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

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.