- 3 tablespoons vegetable oil, divided
- 1 onion, finely chopped
- 1 (4 inch) piece fresh ginger, peeled and grated
- 1 large clove garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 cup red lentils
- 3/4 cup hot vegetable stock
- 1 head cauliflower, cut into small florets
- 1 (14 ounce) can coconut milk
- 1 large carrot, peeled and diced
- 1/2 cup frozen green beans, thawed
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- 1 pinch salt and freshly ground black pepper to taste
- 1 sprig fresh cilantro
- 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.
06/24/2019
recipepes.com
vegan ndian curry with cauliflower and lentils, recipe
PT15M
PT1H
5
455 calories
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