Caulifower & Red Lentil Curry by The Flexitarian

Caulifower & Red Lentil Curry [vegan]

Name: Caulifower & Red Lentil Curry [vegan]
Prep time: 15 min
Total time: 25 min
Ingredients: olive oil; 1 medium onion; 3 garlic cloves (crushed); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp tamarind paste; 1/4 tsp chilli powder; 1 Tbsp freshly grated ginger; 600g cauliflower florets [1.3 lbs]; 400g can chopped tomatoes [14 oz]; 175g split red lentils [US 1 cup]; 450ml vegetable stock [US 1 3/4 cup]; 400ml can coconut milk [14 oz]; lemon juice; TO SERVE:; rice; fresh coriander; chillies

Published on November 9, 2020 | In Indian | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 25 Minutes

This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.

The cauliflower is cooked in a tomato and coconut sauce seasoned with fragrant spices. Split red lentils bring a healthy dose of plant-based protein and dietary fibre.

I love curries throughout the year, but I find them particularly comforting at this time of the year when the days get shorter and the temperatures start to drop.

Besides this cauliflower & red lentil curry, some of our favourite family recipes include this lightly spiced Sweet Potato & Lentil Curry or Cauliflower & Spinach Egg Curry

If you are looking for additional inspiration for cauliflower why not try my roasted cauliflower salad below. Served with barley, crunchy chipotle almonds, juicy pomegranate seeds and a generous amount of freshly chopped parsley it is tossed with a lemon and caper dressing. Delicious!

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Happy #MeatFreeMonday everyone 💚⠀ Guess what?! I have a brand new delicious recipe for you.⠀ ⠀ Quick and easy to prepare, this roasted cauliflower salad is served with barley, crunchy chipotle almonds, juicy pomegranate seeds and a generous amount of freshly chopped parsley. Tossed in a lemon and caper dressing, this hearty dish is best eaten warm or at room temperature.⠀ ⠀ I got the idea of the crunchy chipotle almonds from Yotam Ottolenghi’s latest cookbook “Flavour” (more on this little gem next week!). Has anyone else bought it yet? ⠀ ⠀ In the meantime, grab this new recipe on the blog. Link in my bio.⠀⠀⠀⠀ ⠀⠀⠀ #MeatlessMonday #vegan #meatfree #flexitarian #cauliflower #chipotle #seasonal #plantbased #veggie #plantpowered #veganfood #vgang #vegandinner #seasonal #seasonalvegs #vegansofig #vgang #lessmeat #glutenfree

A post shared by The Flexitarian (@theflexitarianuk) on Sep 28, 2020 at 10:30am PDT

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Vegan

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Ingredients

olive oil
1 medium onion
3 garlic cloves (crushed)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp tamarind paste
1/4 tsp chilli powder
1 Tbsp freshly grated ginger
600g cauliflower florets [1.3 lbs]
400g can chopped tomatoes [14 oz]
175g split red lentils [US 1 cup]
450ml vegetable stock [US 1 3/4 cup]
400ml can coconut milk [14 oz]
lemon juice
TO SERVE:
rice
fresh coriander
chillies

Instructions

Heat some olive oil in a large saucepan. Add chopped onion and crushed garlic. Fry gently until soft.
Add turmeric, cumin, coriander, tamarind paste, grated ginger and chilli powder. Fry gently together for a couple of minutes.
Cut the bigger cauliflower florets into halves or quarters. Add cauliflower florets to the pan. Add chopped tomatoes, red lentils and vegetable stock. Cook half-covered for 15-20 minutes until cauliflower and lentils are cooked. The cauliflower should still have a bite. Add coconut milk and carry on cooking uncovered for 10 mins. Season to taste with lemon juice and salt if needed.
Serve with rice. freshly chopped coriander and chillies.