Vegan Indian Curry With Cauliflower And Lentils - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment