30-MINUTE POTATO CAULIFLOWER RED LENTIL CURRY
A rich and hearty curry of potato, cauliflower, and red lentil made in just 30 minutes! Hearty, comforting, and incredibly satisfying.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 26
Steps:
- Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
- In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
- Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
- Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
- If grating your tomatoes, do so and add to the pan now. If using diced canned tomatoes, I recommend giving them a quick blend in a food processor or small blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.
- Add cooked drained lentils, coconut aminos, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld. You can simmer this for up to 15 minutes, but it's not necessary.
- Taste and adjust flavors as needed, adding more maple syrup for sweetness, curry powder to intensify the curry flavor, salt to taste, or coconut aminos for saltiness / depth of flavor. We added a bit more of each.
- To serve, divide between serving bowls and enjoy as is or with a side of naan, rice, steamed greens, or quinoa (optional). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
- Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.
Nutrition Facts : ServingSize 1 g, Calories 363 kcal, Carbohydrate 50.8 g, Protein 11.8 g, Fat 13.5 g, SaturatedFat 5.9 g, Sodium 806 mg, Fiber 7.9 g, Sugar 12.7 g
CAULIFLOWER & RED LENTIL CURRY
Make and share this Cauliflower & Red Lentil Curry recipe from Food.com.
Provided by Bel_Fran
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
- Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
- Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
Nutrition Facts : Calories 167.4, Fat 3, SaturatedFat 0.4, Sodium 335.6, Carbohydrate 29.1, Fiber 6.8, Sugar 6.4, Protein 9.9
RED LENTIL & CAULIFLOWER CURRY
This cauliflower curry recipe also features red lentils, which turn yellow when cooked. Curry powder, onions, cumin and other seasonings give this vegetarian dinner tons of flavor. Serve over rice to complete the meal.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Curry Recipes
Time 1h20m
Number Of Ingredients 17
Steps:
- Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
- Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 27.5 g, Fat 4.8 g, Fiber 9.6 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 335.6 mg, Sugar 7.2 g
LENTIL & CAULIFLOWER CURRY
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
RED CURRY CAULIFLOWER
For those of you who think that cauliflower is bland maybe this will change your mind. Found it in a gem of a little cookbook called "Canadian Garden Cookbook". The recipe calls for homemade red curry paste but commercial works fine.
Provided by waynejohn1234
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cook, stirring, until light golden.
- Add curry paste and cook, stirring, another couple of minutes.
- Add coconut milk and bring to a boil.
- Add cauliflower and return to a boil.
- Reduce heat to medium low, cover and simmer until cauliflower is tender, about 15 minutes.
- Stir in green onions.
- Transfer to serving dish and sprinkle with cilantro and peanuts.
- Serve with jasmine rice (or whatever rice you choose).
Nutrition Facts : Calories 513.9, Fat 25.4, SaturatedFat 17.1, Sodium 105, Carbohydrate 69.3, Fiber 5.8, Sugar 58.6, Protein 8
RED LENTIL AND CAULIFLOWER CURRY
This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written! This is best served over hot brown rice. Delicious!
Provided by PDX Meems
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Have all the ingredients prepped and ready to go. Heat the oil in a stockpot over medium heat. Add the onions and cook about 5-7 minutes, until translucent. Add the grated ginger and cook 1 minute. Add the spices and cook for 30 seconds, stirring constantly, then add the carrot and cook another minute.
- Pour in the vegetable stock and then the lentils. Cover the pot, raise the heat to high and allow to boil for 1 minute. Stir, cover the pot and lower heat to medium-low. Simmer the lentils for 10 minutes or until yellow and mushy,.
- Add the cauliflower florets and stir to ensure they are evenly coated.
- Partially cover and simmer for 20 minutes, until cauliflower is tender but not mushy. Remove from heat and stir in cilantro, lime juice and salt. Let the curry sit, covered, for about 15 minutes and then stir and serve over rice.
Nutrition Facts : Calories 426.8, Fat 12.7, SaturatedFat 9.3, Sodium 945.5, Carbohydrate 62, Fiber 13.9, Sugar 7.5, Protein 22.6
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