Red Lentil and Cauliflower Curry
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
Nutrition- 3tablespoons coconut oil
- 2
- 1
- 1
- 1tablespoon curry powder
- 1⁄2teaspoon turmeric
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon ground coriander
- 1 1⁄2
- 4cups vegetable stock
- 1 1⁄2 - 2
- 2
- 2tablespoons lime juice
- 1 1⁄2teaspoons salt
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DIRECTIONS
- 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.
- 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,.
- Add the cauliflower florets and stir to ensure they are evenly coated.
- 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.
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