Cauliflower and Lentil Curry - Vegan
The Golden Cauliflower Lentil Curry is a symphony of flavors and colors, bringing together the warmth of Indian spices with the hearty texture of lentils and cauliflower. This dish is perfect for those chilly evenings when you're craving something comforting and wholesome. The curry, with its rich and creamy base of coconut milk combined with a medley of spices, creates an irresistible aroma that's sure to draw everyone to the dinner table.
Ingrédients
- 1 cup dried red lentils
- 1 medium cauliflower, cut into florets
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can diced tomatoes (14 oz)
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Rinse the lentils under cold water until the water runs clear. Set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the onion to the pot, and sauté for about 5 minutes until softened.
- Stir in the garlic and ginger, and cook for another minute until fragrant.
- Add the curry powder, ground cumin, and ground turmeric, and cook for 1-2 minutes, stirring constantly, to toast the spices.
- Pour in the diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine.
- Add the cauliflower florets and rinsed lentils to the pot. Season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender and the cauliflower is cooked through.
- Taste and adjust seasonings if necessary.
- Serve the curry hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 42g | Protéines: 14g | Fat: 12g | Sucre: 8g
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