VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS RECIPE | ALLRECIPES
Provided by: Maggie Pannell
Categories: Indian Recipes
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 servings
|3 tablespoons vegetable oil, divided|
|1 onion, finely chopped|
|1 (4 inch) piece fresh ginger, peeled and grated|
|1 large clove garlic, minced|
|2 teaspoons ground coriander|
|2 teaspoons ground cumin|
|½ teaspoon ground turmeric|
|½ cup red lentils|
|¾ cup hot vegetable stock|
|1 head cauliflower, cut into small florets|
|1 (14 ounce) can coconut milk|
|1 large carrot, peeled and diced|
|½ cup frozen green beans, thawed|
|3 tablespoons chopped fresh cilantro|
|1 tablespoon lemon juice|
|1 pinch salt and freshly ground black pepper to taste|
|1 sprig fresh cilantro|
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Calories 447.5 calories, CarbohydrateContent 33 g, FatContent 32.5 g, FiberContent 10.5 g, ProteinContent 12.5 g, SaturatedFatContent 19.9 g, SodiumContent 200.5 mg, SugarContent 7.2 g