Vegan Cauliflower and Lentil Curry

Summary

In search of a hearty, flavorful dish that’s plant-based and nutritious? Look no further than Vegan Cauliflower and Lentil Curry. This dish combines the richness of lentils with the texture of cauliflower, all married together in a blend of aromatic spices. Perfect for those looking to add variety to their vegan meals, this curry doesn’t skimp on taste or nutrition.

Ingredients

• Cauliflower: 1 head (1 head [medium])
• Green lentils: 1 cup (250 grams)
• Onion: 1 large (1 [large])
• Tomatoes: 2 (2 [medium])
• Ginger paste: 1 teaspoon (5 ml)
• Garlic paste: 1 teaspoon (5 ml)
• Turmeric powder: 1/2 teaspoon (2.5 grams)
• Cumin seeds: 1/2 teaspoon (2.5 grams)
• Coconut milk: 1 can (400 ml)
• Olive oil: 2 tablespoons (30 ml)
• Salt: To taste
• Fresh cilantro: A handful for garnishing

Preparation & Cooking Time: 45 minutes

Serves: 4

Nutritional Facts (Per Serving)

• Calories: 280
• Protein: 15g
• Carbs: 38g
• Fiber: 14g
• Sugars: 7g
• Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 240mg

Instructions

1. Start by rinsing the green lentils under cool running water.
2. In a pot, add the lentils and enough water to cover them by an inch.
3. Bring to a boil and then let them simmer for 20 minutes until they’re tender.
4. While the lentils cook, chop your cauliflower into bite-sized florets.
5. Dice the onions and tomatoes finely.
6. In a large pan, heat the olive oil and toss in the cumin seeds. Wait for them to sizzle.
7. Add the chopped onions, and sauté until translucent.
8. Stir in the garlic and ginger paste and fry until aromatic.
9. Now, drop in the diced tomatoes and cook until they break down and form a sauce.
10. Sprinkle the turmeric powder, and mix it all together.
11. Carefully add the cauliflower florets and pre-cooked lentils to the pan.
12. Pour in the coconut milk, and give it a good stir, ensuring everything is mixed well.
13. Let this simmer for 15 minutes, allowing the cauliflower to become tender and the flavors to meld.
14. Season with salt, to your preference.
15. Once done, switch off the heat and sprinkle freshly chopped cilantro over the top.

Tips

1. For a spicier version, you can add a diced green chili or some red chili powder.
2. If you want a thicker gravy, simmer for an additional 5-10 minutes.
3. Always taste and adjust seasonings, especially before the final simmer.

Serving Suggestions

• This Vegan Cauliflower and Lentil Curry pairs beautifully with brown rice or quinoa.
• Consider serving with a side of vegan naan or flatbread.
• A squeeze of lemon just before eating elevates the flavors even more.
• A side salad of cucumber and tomato drizzled with a tad bit of olive oil complements this curry brilliantly.

There you have it, a recipe that showcases the delight that is Vegan Cauliflower and Lentil Curry. Whether you’re vegan, health-conscious, or just an avid food lover, this dish is sure to become a staple in your culinary repertoire. Remember, with every bite, you’re indulging in not just delectable flavors, but also a world of nutrition. Happy cooking and enjoy every bite!

FAQS

1. What are the primary ingredients of Vegan Cauliflower and Lentil Curry?

The main ingredients include cauliflower, green lentils, onion, tomatoes, ginger paste, garlic paste, turmeric powder, cumin seeds, coconut milk, olive oil, salt, and fresh cilantro.

2. What’s the total preparation and cooking time for the dish?

It takes approximately 45 minutes to prepare and cook the Vegan Cauliflower and Lentil Curry.

3. How many servings does this recipe provide?

This curry recipe serves 4.

4. What are the nutritional benefits of this curry per serving?

Per serving, it provides 280 calories, 15g of protein, 38g of carbs, 14g of fiber, and is low in saturated fats and sodium.

5. How should the lentils be prepared?

The green lentils should be rinsed under cool running water, boiled, and then simmered for 20 minutes until tender.

6. How do I make the curry spicier?

For a spicier version, add a diced green chili or some red chili powder according to your taste preference.

7. How can I achieve a thicker consistency for the gravy?

If you desire a thicker gravy, allow the curry to simmer for an additional 5-10 minutes.

8. What can this Vegan Cauliflower and Lentil Curry be served with?

The curry pairs well with brown rice, quinoa, vegan naan, or flatbread. A squeeze of lemon and a side salad of cucumber and tomato also complement it well.

9. How do I know when the curry is ready?

The curry is ready once the cauliflower becomes tender and the flavors have melded, which is typically after simmering for about 15 minutes.

10. Can I make this curry in advance and reheat it?

Yes, the Vegan Cauliflower and Lentil Curry can be made in advance and reheated. Storing it for a day can even enhance its flavors, but always ensure it’s reheated thoroughly before serving.

Vegan Cauliflower and Lentil Curry

In search of a hearty, flavorful dish that’s plant-based and nutritious? Look no further than Vegan Cauliflower and Lentil Curry. This dish combines the richness of lentils with the texture of cauliflower, all married together in a blend of aromatic spices. Perfect for those looking to add variety to their vegan meals, this curry doesn’t skimp on taste or nutrition. Ingredients

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Vegan Cauliflower and Lentil Curry

Amount per Serving

Calories

280

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Cholesterol

 

0

mg

0

%

Sodium

 

240

mg

10

%

Carbohydrates

 

38

g

13

%

Fiber

 

14

g

58

%

Sugar

 

7

g

8

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Onion: 1 large 1 [large]
• Tomatoes: 2 2 [medium]
• Ginger paste: 1 teaspoon 5 ml
• Garlic paste: 1 teaspoon 5 ml
• Turmeric powder: 1/2 teaspoon 2.5 grams
• Cumin seeds: 1/2 teaspoon 2.5 grams
• Coconut milk: 1 can 400 ml
• Olive oil: 2 tablespoons 30 ml
• Salt: To taste
• Fresh cilantro: A handful for garnishing

Instructions

• Start by rinsing the green lentils under cool running water.
• In a pot, add the lentils and enough water to cover them by an inch.
• Bring to a boil and then let them simmer for 20 minutes until they’re tender.
• While the lentils cook, chop your cauliflower into bite-sized florets.
• Dice the onions and tomatoes finely.
• In a large pan, heat the olive oil and toss in the cumin seeds. Wait for them to sizzle.
• Add the chopped onions, and sauté until translucent.
• Stir in the garlic and ginger paste and fry until aromatic.
• Now, drop in the diced tomatoes and cook until they break down and form a sauce.
• Sprinkle the turmeric powder, and mix it all together.
• Carefully add the cauliflower florets and pre-cooked lentils to the pan.
• Pour in the coconut milk, and give it a good stir, ensuring everything is mixed well.
• Let this simmer for 15 minutes, allowing the cauliflower to become tender and the flavors to meld.
• Season with salt, to your preference.
• Once done, switch off the heat and sprinkle freshly chopped cilantro over the top.

Notes

For a spicier version, you can add a diced green chili or some red chili powder.
If you want a thicker gravy, simmer for an additional 5-10 minutes.
Always taste and adjust seasonings, especially before the final simmer.

This Vegan Cauliflower and Lentil Curry pairs beautifully with brown rice or quinoa.
Consider serving with a side of vegan naan or flatbread.
A squeeze of lemon just before eating elevates the flavors even more.
A side salad of cucumber and tomato drizzled with a tad bit of olive oil complements this curry brilliantly.