Cauliflower & Red Lentil Curry

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Servings: 4 Difficulty: Intermediate
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A creamy, aromatic Indian-inspired stew featuring tender lentils and crisp-tender cauliflower in a warm spice blend.
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This comforting Cauliflower and Red Lentil Curry is a vibrant, plant-based meal that comes together in one pot. The earthy red lentils break down to create a naturally creamy base, while the cauliflower adds a pleasant, hearty texture. Infused with warm Madras curry powder, turmeric, and a touch of heat from jalape&# 195;±o, the flavors are rich and deeply satisfying. It’s an excellent choice for busy weeknights, offering a wholesome, nutritious dinner that appeals to both vegetarians and omnivores. Serve it hot over basmati rice or with warm naan bread for a complete, restaurant-quality experience at home.

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Cauliflower & Red Lentil Curry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 139.8

Description

This comforting Cauliflower and Red Lentil Curry is a vibrant, plant-based meal that comes together in one pot. The earthy red lentils break down to create a naturally creamy base, while the cauliflower adds a pleasant, hearty texture. Infused with warm Madras curry powder, turmeric, and a touch of heat from jalape&# 195;±o, the flavors are rich and deeply satisfying. It’s an excellent choice for busy weeknights, offering a wholesome, nutritious dinner that appeals to both vegetarians and omnivores. Serve it hot over basmati rice or with warm naan bread for a complete, restaurant-quality experience at home.

Ingredients

Directions

  1. In a large saucepan, combine the rinsed red lentils, chopped onion, Madras curry powder, salt, turmeric, and 2 cups of water.
  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
  3. Cover the pot and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
  4. Add the chopped tomatoes, cauliflower florets, and halved jalapeño pepper to the pot.
  5. Cover and simmer for another 8 to 10 minutes, or until the cauliflower is tender but still holds its shape.
  6. Meanwhile, heat vegetable oil in a small skillet over medium-high heat.
  7. Add cumin seeds and cook for about 10 seconds until fragrant.
  8. Add minced garlic and fresh ginger to the skillet; sauté until the garlic is lightly browned, about 1 minute.
  9. Stir in cayenne pepper and immediately pour this oil-spice mixture into the cauliflower and lentil pot.
  10. Stir in fresh lemon juice, chopped cilantro, and sugar.
  11. Taste the curry and adjust seasonings with additional salt and cayenne if desired.
  12. Serve hot over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 139.8kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2519.4mg105%
Total Carbohydrate 27.9g10%
Dietary Fiber 10.0g40%
Sugars 11.2g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cauliflower, red lentils, curry, indian, vegan, vegetarian, madras curry powder, turmeric, plant-based, one-pot meal, healthy dinner, lentil stew, spicy, comfort food, weeknight dinner, dairy-free, gluten-free, easy recipe, flavorful, budget-friendly
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