Prep 5 mins
Cook 15 mins
Reader Recipe (Susan Cava) from the Vegetarian Times. This is vegan and gluten-free.
- 2 teaspoons olive oil
- 1⁄4 cup green onion
- 2 garlic cloves, minced
- 1 teaspoon curry
- 1 teaspoon ground cumin
- 1 medium head cauliflower, cut into 1-inch florets
- 1 cup diced tomato
- 4 1⁄2 ounces cooked lentils
- paprika (optional)
- Heat olive oil in large saucepan over medium heat. Add green onions and garlic, and saute until fragrant. Reduce heat, add curry and cumin. Cook 2 minutes, stirring frequently.
- Add cauliflower and tomatoes, and saute until cauliflower is tender. Add lentils; cook 1-2 minutes to heat through. Add salt to taste, and garnish with sprinkling of paprika, if desired.
Really liked the basic combination, except that I also found it on the bland side, despite adding around double the curry powder. Next time I'll try quadruple, but there'll definitely be a next time. (My dinner companion had some sort of Mexican hot sauce, and a couple drops of that made it really good.)
A very filling and easy to make dish, but I found it bland. I will make it again but will add more heat.
Easy to make, quite good. the tomatoes add an unexpected sweetness that works very well with the curry. Great with rice... Could add some other types of veggies or a bit more seasonings for more kick but overall a good meal.