Vegan Indian Curry With Cauliflower And Lentils
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Recipe Summary Vegan Indian Curry With Cauliflower And Lentils
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.Ingredients | British Indian Curry3 tablespoons vegetable oil, divided1 onion, finely chopped1 (4 inch) piece fresh ginger, peeled and grated1 large clove garlic, minced2 teaspoons ground coriander2 teaspoons ground cumin½ teaspoon ground turmeric½ cup red lentils¾ cup hot vegetable stock1 head cauliflower, cut into small florets1 (14 ounce) can coconut milk1 large carrot, peeled and diced½ cup frozen green beans, thawed3 tablespoons chopped fresh cilantro1 tablespoon lemon juice1 pinch salt and freshly ground black pepper to taste1 sprig fresh cilantroDirectionsHeat 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.Info | British Indian Curryprep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings
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