Cauliflower Yellow Lentil Curry
Ingredients
The curry
-
1
none
onion, finely chopped
-
8
cloves
garlic, minced
-
1–2
tablespoons
fresh grated ginger
-
2
tablespoons
oil
-
¼
cup
curry paste (red Thai curry paste recommended)
-
½
teaspoon
turmeric
-
½
teaspoon
curry powder
-
3
cups
vegetable broth
-
3
cups
water
-
2
cups
dry yellow lentils or yellow split peas
-
1 or more
heads
cauliflower, chopped into bite-sized pieces
-
to taste
none
salt
For serving
-
to taste
none
apricot or mango jam
-
to taste
none
cilantro
Instructions
- Sauté onion, garlic, and ginger in oil until soft.
- Add curry paste, turmeric, and curry powder; stir-fry for 1 minute.
- Whisk in vegetable broth and water, then bring to a boil.
- Add lentils and simmer uncovered for 20-40 minutes, stirring occasionally.
- When lentils are nearly done, add cauliflower and cover; simmer for 5-10 minutes until tender-crisp.
- Season with salt, and serve topped with cilantro and jam.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
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