I love lentils.
Love is a word I use a lot on this blog. That makes sense I suppose, since I am sharing favorite recipes. Don’t think I love it all though. I don’t love everything. It’s likely I will never write about black licorice, okra, duck, blood sausage, raisins, oysters, or liver. Just so we’re clear.
Cauliflower is so versatile. It’s a low calorie filler that helps make this dish very hearty. And tasty, of course.
Indian and Middle Eastern spices are favorites of mine. So warm and earthy. And so easy to make entirely meat free dishes with that taste meaty.
You could saute the cauliflower in the same pan as the onions and make this more of a one pot meal.
The good thing about curry dishes is that they age well. They are actually better the day after you make them. I made this for a dinner party the day before I was going to serve it and then re-heated it the day of. The flavors were perfectly melded. It’s the sort of thing that makes having people over for dinner a breeze.
Just as you serve it sprinkle some green onions on top. And add a squeeze of lemon juice. The flavors will be bright and, dare I say, sassy!
Some Naan bread would be great with this. And a dollop of Greek yogurt!
Lentil and Cauliflower Curry
1 large diced onion
1 tbsp olive oil
1 head cauliflower, chopped into bite size pieces
1 Tbsp grated fresh ginger
5 cloves of garlic, minced
1 tsp turmeric
1 tsp salt
1 tsp coriander
1 tsp cumin
1/2 tsp garam masala
1/4 tsp black pepper
1 cup canned diced tomatoes
1 cup water
2 cups cooked lentils
juice of 1 lemon
2-3 thin sliced green onions
Heat olive oil in large pan. Add onion and cook over medium heat until the onion is caramelized. This will take about 10 minutes or so. Add the cauliflower and saute until softened.
Add ginger and garlic. Cook for 2-3 minutes. Add all the spices and salt and pepper. Add the tomatoes and water and lentils. Cook down for 10-15 minutes over low heat. The mixture will thicken up.
Right before you serve it stir in the lemon juice and sprinkle the green onions on top.