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.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
CAULIFLOWER & RED LENTIL CURRY
Make and share this Cauliflower & Red Lentil Curry recipe from Food.com.
Provided by Bel_Fran
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
- Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
- Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
Nutrition Facts : Calories 167.4, Fat 3, SaturatedFat 0.4, Sodium 335.6, Carbohydrate 29.1, Fiber 6.8, Sugar 6.4, Protein 9.9
LENTIL & CAULIFLOWER CURRY
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
RED LENTIL AND CAULIFLOWER CURRY
This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written! This is best served over hot brown rice. Delicious!
Provided by PDX Meems
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Have all the ingredients prepped and ready to go. Heat the oil in a stockpot over medium heat. Add the onions and cook about 5-7 minutes, until translucent. Add the grated ginger and cook 1 minute. Add the spices and cook for 30 seconds, stirring constantly, then add the carrot and cook another minute.
- Pour in the vegetable stock and then the lentils. Cover the pot, raise the heat to high and allow to boil for 1 minute. Stir, cover the pot and lower heat to medium-low. Simmer the lentils for 10 minutes or until yellow and mushy,.
- Add the cauliflower florets and stir to ensure they are evenly coated.
- Partially cover and simmer for 20 minutes, until cauliflower is tender but not mushy. Remove from heat and stir in cilantro, lime juice and salt. Let the curry sit, covered, for about 15 minutes and then stir and serve over rice.
Nutrition Facts : Calories 426.8, Fat 12.7, SaturatedFat 9.3, Sodium 945.5, Carbohydrate 62, Fiber 13.9, Sugar 7.5, Protein 22.6
More about "cauliflower red lentil curry recipes"
CAULIFLOWER RED LENTIL AND POTATO CURRY - FROM A CHEF'S …
From fromachefskitchen.com
4.8/5 (10)Total Time 1 hrCategory Vegetarian / Vegan EntreesCalories 352 per serving
- Preheat oven to 375 degrees. Toss cauliflower with 2 tablespoons oil. Spread out on a baking sheet and roast until just tender, approximately 15 to 20 minutes.
- Add the onion and pepper, reduce heat to medium-low and cook until tender, approximately 10 minutes.
SLOW COOKER RED LENTIL CAULIFLOWER CURRY - WELL PLATED BY …
From wellplated.com
4.7/5 (13)Total Time 7 hrs 15 minsCategory Main CourseCalories 227 per serving
- Place the lentils in the bottom of a 4-quart or larger slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, coriander, cumin, cayenne, and cardamom, then stir to combine.
- Pour the tomato puree over the top of the cauliflower and lentils. Refill the tomato puree can halfway with water, then pour it over the top of the slow cooker ingredients so that they are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
- Just before serving, stir in the coconut milk. Serve over brown rice, quinoa, or farro, topped with fresh cilantro.
POTATO CAULIFLOWER RED LENTIL CURRY | MINIMALIST BAKER …
From minimalistbaker.com
4.8/5 (65)Calories 363 per servingCategory Entree
- Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
- In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
- Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
- Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
RED LENTIL CAULIFLOWER CURRY - MY DARLING VEGAN
From mydarlingvegan.com
4.9/5 (10)Total Time 30 minsCategory Main Course, Main DishCalories 385 per serving
CAULIFLOWER-POTATO RED LENTIL CURRY | VANILLA AND BEAN
From vanillaandbean.com
LENTIL CAULIFLOWER CURRY: INSTANT POT RECIPE (VEGAN)
From pickyeaterblog.com
ONE-POT CAULIFLOWER & RED LENTIL CURRY - PLANT …
From plantpoweredcooking.com
GOLDEN CAULIFLOWER DAL W/ RED LENTILS, COCONUT AND …
From feastingathome.com
INSTANT POT CAULIFLOWER CURRY RECIPE - PINCH OF YUM
From pinchofyum.com
CAULIFLOWER LENTIL CURRY-RED LENTILS & ROASTED …
From thefoodblog.net
BEST RED LENTIL CAULIFLOWER CURRY RECIPE - HOW TO …
From food52.com
RED CURRY LENTILS WITH CARROT AND CAULIFLOWER - RUNNING …
From runningonrealfood.com
RED LENTIL & CAULIFLOWER CURRY - EATINGWELL
From eatingwell.com
3.5/5 (4)Total Time 1 hr 20 minsAuthor Eatingwell Test KitchenCalories 177 per serving
- Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
- Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
PAV BHAJI RECIPE (SPICY VEGETABLE CURRY) - CHILI PEPPER MADNESS
From chilipeppermadness.com
LENTIL CURRY WITH CAULIFLOWER RICE - EATINGWELL
From eatingwell.com
VEGAN RECIPES ON INSTAGRAM: "ROASTED CAULIFLOWER & LENTIL CURRY …
From instagram.com
EASY RED LENTIL CURRY WITH CAULIFLOWER AND SPINACH
From veganpunks.com
40 MINUTE RED LENTIL CURRY WITH CAULIFLOWER RICE - ROBUST RECIPES
From robustrecipes.com
SLOW COOKER CAULIFLOWER LENTIL CURRY - DISHING OUT HEALTH
From dishingouthealth.com
RED LENTIL CURRY {QUICK & EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
10K-A-DAY RECIPE: RED LENTIL & CAULIFLOWER CURRY
From copymethat.com
19 MEATLESS MARVELS: CURRY IT UP WITH THESE VEGETARIAN RECIPES
From msn.com
RED LENTIL CAULIFLOWER CURRY STEW - RUNNING ON REAL FOOD
From runningonrealfood.com
SOUP RECIPES: CREAM OF MUSHROOM, CARROT AND LENTIL, CREAMY …
From smh.com.au
You'll also love