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    You are in: Home / Recipes / Red Lentil and Cauliflower Curry Recipe
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    Red Lentil and Cauliflower Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    PDX Meems's Note:

    This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written! This is best served over hot brown rice. Delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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,.
    3. 3
      Add the cauliflower florets and stir to ensure they are evenly coated.
    4. 4
      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.

    Ratings & Reviews:

    • on February 12, 2011

      This recipe was delicious and a big hit with my party guests. I did advance prep by cooking cooking the onions, carrots and herbs and just leaving the pot on the stove. I then prepped the rest of the ingredients. When it was "go" time, I put in the stock and completed the cooking. This kept well in a chaffing dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2008

      45

      Yum! This was really delicious and fairly easy to make. I think the 20 minute estimated prep time is a little optimistic for all the washing, peeling, grating and chopping involved; it took me close to an hour. To catch up, I shortened the cooking time at step 3 (adding the cauliflower) to 10 minutes and eliminated the 15 minute rest. I recommend that, it allows the veg to retain a little texture and great color. Next time, I will double all the herbs and spices: we like a pungent curry!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Lentil and Cauliflower Curry

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.8
     
    Calories from Fat 114
    26%
    Total Fat 12.7 g
    19%
    Saturated Fat 9.2 g
    46%
    Cholesterol 0.0 mg
    0%
    Sodium 945.4 mg
    39%
    Total Carbohydrate 62.0 g
    20%
    Dietary Fiber 13.8 g
    55%
    Sugars 7.4 g
    29%
    Protein 22.5 g
    45%

    The following items or measurements are not included:

    fresh ginger

    vegetable stock

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