Takes ~50 minutes and serves 4-6 people. Served with basmati rice, steamed spinach and roti. This recipe is taken from The Veganomicon (ISBN:978-1-56924-264-3) by Isa Chandra Moskowitz and Terry Hope Romero.
Ingredients
- Cauliflower - ~1 kg
- Red lentils - 250 g
- Large onion - × 1
- Chilli (jalapeňo or serrano) - × 1
- Large shallots - × 2 (sub. Onion)
- Ginger - 1.5 cm
- Large parsnip - × 1 (sub. nothing, yay no parsnips! :)
- Coriander - 2 tbsp
- Lime juice - of 1 lime
- Curry powder - 2 tsp
- Turmeric - ½ tsp
- Ground cinnamon - ½ tsp
- Ground cumin - ½ tsp
- Ground coriander - ½ tsp
- Bouillon - 4 tsp
- Boiling water - 1 l
- Salt - 1½ tsp
- Sunflower oil - 3 tbsp (sub. Ghee)
Preparation
- Mince the chilli
- Peel and grate the ginger
- Chop the parsnip
- Chop the onion and shallots
- Prepare lentils
- Trim and slice the cauliflower into small florets
- Chop coriander (leave until end)
Instructions
- In a large pan, heat the oil
- Sauté the onion and shallots (5-7 minutes)
- Add the ginger and chilli and sauté (1 minute)
- Add the spices and stir in (30 seconds)
- Add parsnip and stir (1 minute)
- Add bouillon, water and lentils
- Cover and raise heat to boil (1 minute)
- Stir and then lower to simmer (10-12 minutes)
- Add the cauliflower (20-25 minutes)
- Remove from heat
- Add coriander, lime juice and salt
- Allow to rest (~15 minutes)