Red Lentil Cauliflower Curry
Ingredients
- Peanut oil: 3 tbsp
-
Onion:
1
chopped
-
Shallots:
2
chopped
-
Ginger:
1
tbsp
grated
-
Large chile pepper:
1
minced
- Curry powder: 2 tsp
- Turmeric: ½ tsp
- Cinnamon: ½ tsp
- Cumin: ½ tsp
- Ground coriander: ½ tsp
-
Parsnip:
1
peeled and chopped
- Vegetable broth: 1 l
-
Red lentils:
1
½
c
sorted and rinsed
-
Cauliflower:
750-1000
g
trimmed and sliced into small florets
-
Fresh parsley:
2
tbsp
chopped
- Lime juice: 2 tbsp
- Salt: ½ tbsp
Cookware
- Large stockpot
Method
There's always room for one more lentil recipe in the mighty tome that is the Veganomicon! And why not... lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here we have a healthy and comforting curry of red lentils, cauliflower, and a sneaky surprise, parsnip. Depending on what kind of curry powder you use, it can be mild or fiery. Serve with basmati rice, steamed chard or spinach, and Poppy Seed-Cornmeal Roti.
Have all of the the ingredients chopped and readily at hand.
In a large stockpot, heat the peanut oil over medium heat. Sauté the onion and shallots until tender and translucent, . Add the ginger and large chile pepper, and sauté for . Add the curry powder, turmeric, cinnamon, cumin and ground coriander, and briskly stir-fry for , then add the parsnip and stir-fry for more.
- peanut oil: 3 tbsp
- onion: 1
- shallots: 2
- ginger: 1 tbsp
- large chile pepper: 1
- curry powder: 2 tsp
- turmeric: ½ tsp
- cinnamon: ½ tsp
- cumin: ½ tsp
- ground coriander: ½ tsp
- parsnip: 1
Slowly pour in the vegetable broth, then stir in the red lentils. Cover the pot, raise the heat to high, boil for . Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for . They should turn light yellow and look mushy.
- vegetable broth: 1 l
- red lentils: 1 ½ cup
Add the cauliflower, stirring to coat with the lentils. Partially cover and simmer for , until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in fresh parsley, lime juice and salt.
- cauliflower: 750-1000 g
- fresh parsley: 2 tbsp
- lime juice: 2 tbsp
- salt: 1 ½ tsp
Allow the curry to sit, covered, for about vefore serving, to allow the flavors to meld and the mixture to cool slightly.