Curried Cauliflower Rice with Lentils & Crispy Shallot
Ingredients
The lentils
-
¾
cup
green or brown lentils
-
2¼
cups
low sodium vegetable broth
The cauliflower rice
-
1
medium head
cauliflower
The shallots
-
2
cups
thinly sliced shallot
-
½
cup
chickpea flour
-
½
teaspoon
sea salt
-
1-2
tablespoons
avocado oil
The rest
-
1
tablespoon
avocado or olive oil
-
1
teaspoon
cumin seed
-
1
teaspoon
coriander seed
-
1-2
tablespoons
curry powder
-
sea salt to taste
-
2
medjool
dates (optional)
For serving
-
to taste
lemon juice
-
to taste
fresh parsley
-
to taste
pomegranate arils
Instructions
- Cook the lentils in vegetable broth until tender, about 15-20 minutes, then strain and reserve the broth.
- Prepare the cauliflower rice using a grater or food processor.
- Coat the shallots in chickpea flour and sea salt, then sauté them in oil until crispy.
- Toast cumin and coriander seeds in the skillet with some oil, then add the cooked lentils and season with salt.
- Add the cauliflower rice, curry powder, and some of the reserved broth, cooking until the rice is tender.
- Stir in the optional dates and adjust seasoning as needed.
- Serve garnished with crispy shallots, lemon juice, parsley, and pomegranate arils.
Nutrition Facts (estimated)
Servings
4
Calories
332
Total fat
9.2g
Total carbohydrates
51.4g
Total protein
15.9g
Sodium
438mg
Cholesterol
0mg
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