Vegan Indian Curry with Cauliflower and Lentils recipe
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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 ½ teaspoon ground turmeric ½ cup red lentils ¾ cup hot vegetable stock 1 head cauliflower, cut into small florets 1 (14 ounce) can coconut milk 1 large carrot, peeled and diced ½ 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
Nutrition Info
- 447.5 caloriescarbohydrate: 33 gcholesterol: : -fat: 32.5 gfiber: 10.5 gprotein: 12.5 gsaturatedFat: 19.9 gservingSize: -sodium: 200.5 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Indian Curry with Cauliflower and Lentils
Directions
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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.