Something a little different – classic indian spices in this totally vegetarian curry.
Suitable for vegans and those with gluten intolerances too.
Rate this recipe!
| Servings |
|
Ingredients
- 1/2 cup red lentils rinsed
- 1 onion chopped
- 2 tsp madras curry powder
- 1/2 tsp salt
- 1/4 tsp turmeric
- 4 plum tomatoes chopped
- 3 cups cauliflower cut in to small florets
- 1 jalapeno pepper halved, seeded, thinly sliced
- 1 tbsp olive oil
- 1 tbsp cumin seeds
- 3 cloves garlic minced
- 2 tsp fresh ginger minced
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice fresh
- 1 tbsp coriander chopped
Ingredients
|
Rate this recipe!
|
Instructions
- In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer.
- Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, approximately 20 minutes.
- Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
- Heat oil in a small fry pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; sauté 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 and coriander. Taste and adjust seasonings with additional salt and cayenne, garnish with fresh coriander leaves.
- Serve either on its own or with a little cooked rice or quinoa.
Share this Recipe