Name: Vegan Indian Curry with Cauliflower and Lentils
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil, divided - 3 tablespoons; Onion, finely chopped - 1; Fresh ginger, peeled and grated - 1 (4 inch) piece; Garlic, minced - 1 large clove; Ground coriander - 2 teaspoons; Ground cumin - 2 teaspoons; Ground turmeric - ½ teaspoon; Red lentils - ½ cup; Hot vegetable stock - ¾ cup; Cauliflower, cut into small florets - 1 head; Coconut milk - 1 (14 ounce) can; Carrot, peeled and diced - 1 large; Frozen green beans, thawed - ½ cup; Chopped fresh cilantro - 3 tablespoons; Lemon juice - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 pinch; Fresh cilantro - 1 sprig

Vegan Indian Curry with Cauliflower and Lentils

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Indian Curry with Cauliflower and Lentils

1. Vegetable oil, divided - 3 tablespoons

2. Onion, finely chopped - 1

3. Fresh ginger, peeled and grated - 1 (4 inch) piece

4. Garlic, minced - 1 large clove

5. Ground coriander - 2 teaspoons

6. Ground cumin - 2 teaspoons

7. Ground turmeric - ½ teaspoon

8. Red lentils - ½ cup

9. Hot vegetable stock - ¾ cup

10. Cauliflower, cut into small florets - 1 head

11. Coconut milk - 1 (14 ounce) can

12. Carrot, peeled and diced - 1 large

13. Frozen green beans, thawed - ½ cup

14. Chopped fresh cilantro - 3 tablespoons

15. Lemon juice - 1 tablespoon

16. Salt and freshly ground black pepper to taste - 1 pinch

17. Fresh cilantro - 1 sprig

How to cook deliciously - Vegan Indian Curry with Cauliflower and Lentils

1. Stage

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.

2. Stage

Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.

3. Stage

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.

4. Stage

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.