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Lentil-Cauliflower Curry

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

  1. In a large pan, heat the oil
  2. Sauté the onion and shallots (5-7 minutes)
  3. Add the ginger and chilli and sauté (1 minute)
  4. Add the spices and stir in (30 seconds)
  5. Add parsnip and stir (1 minute)
  6. Add bouillon, water and lentils
  7. Cover and raise heat to boil (1 minute)
  8. Stir and then lower to simmer (10-12 minutes)
  9. Add the cauliflower (20-25 minutes)
  10. Remove from heat
  11. Add coriander, lime juice and salt
  12. Allow to rest (~15 minutes)

Posted on 01 Jan 2014

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Last updated
2014-10-20