Red Lentil Coconut Curry with Roasted Cauliflower
- Lentil curry
1 cup dried red lentils, rinsed and picked through - 1 jalapeno (or serrano), chopped
- 1/2 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, chopped
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 inch ginger root, peeled and grated
- 2 1/2 cup vegetable stock
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Olive oil, for drizzling
- 1 cauliflower head, cut into florets
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- Salt and pepper, to taste
- Olive oil, for drizzling
Roasted Cauliflower
Instructions
- In a large skillet, saute jalapeno and onion in olive oil until they begin to break down and soften. About 3-4 minutes.
- Add chopped tomatoes and garlic and continue to saute so the tomatoes begin to soften and garlic lightly caramelizes.
- Add the spices, turmeric, garam masala and curry and grate in 1/2 in fresh ginger root. Saute for another minute to cook the spices.
- Add 1 cup red lentils and quickly stir everything to combine.
- Then add 2 1/2 vegetable stock and 1/2 cup coconut milk. Stir everything together and allow to cool on low-medium for about 2o minutes. You want to have a gentle simmer.
- When done, lentils should be soft, thick and liquid absorbed. At this point salt the lentils and taste for seasoning. *Tip- You want to salt the lentils after they are cooked, otherwise you risk toughening them up.
- To make the cauliflower, cut into florets and place on baking sheet. Toss with olive oil, turmeric, curry and salt and pepper. Roast at 400 degrees F for about 30 minutes or until the cauliflower softens and caramelizes.
- To assemble, serve curry lentils with rice (optional) and top with cauliflower and chopped green onions.
Recipe found here: http://littleferrarokitchen.com/2014/03/red-lentil-coconut-curry-roasted-cauliflower/
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