Instructables
loading
loading

Curried Cauliflower with Red Lentils

Featured
Picture of Curried Cauliflower with Red Lentils
Spicy beans and veggies, featuring the ubiquitous roasted tomatoes. A great side dish or vegetarian main.
 
Remove these adsRemove these ads by Signing Up

Step 1: Saute onions and hot peppers

Picture of Saute onions and hot peppers
2 medium onions, chopped
hot peppers, chopped (type/amount to taste; I used Serranos)
canola oil to coat pan

Add all ingredients to a large pot and cook over medium-high heat until the onions begin to soften.

Step 2: Add Cauliflower and Seasonings

Picture of Add Cauliflower and Seasonings
img_6561.jpg
1 head cauliflower, chopped
ground black pepper
lots of garlic, chopped

Add the cauliflower, pepper, and garlic and stir around for a bit.

Step 3: Add Beans and Broth

Picture of Add Beans and Broth
img_6565.jpg
img_6566.jpg
2c split dry red lentils
3-4c broth (chicken, beef, veg- your pick)

Wash, drain, and add the red lentils. Stir them about to pick up all the oil and seasoning. This recipe uses red lentils because they cook quickly, much faster than split peas or many other options. They'll turn yellow upon cooking.

Just as they consider starting to stick, dump in the broth and stir. I used homemade chicken broth, but if you are without such wonderful things water and some boullion cubes will do.

One of these days I'll put up an instructable for making stock- it's dead easy if you've got a pressure cooker.

Step 4: Add Spices

Picture of Add Spices
img_6567.jpg
img_6568.jpg
Now add lots of good curry powder; a couple of tablespoons should do it. Add a bit of garam masala if you've got it as well. The taste will mellow and mingle during cooking, so you really are going to have to guess and go for a nice color instead of being able to taste-test.

Adjust the heat to medium and allow it to cook, stirring periodically to avoid sticking.

No worries- if you over-spice the dish you can serve it with yogurt to soften the spices.

Step 5: Add Roasted Tomatoes

Picture of Add Roasted Tomatoes
img_6569.jpg
After the mixture has started to cook down, chop and add a cup or two of roasted tomatoes.

They will add more flavor and less water than fresh tomatoes, and are able to stand up to the strong flavors of a curry quite well.

Continue to cook, stirring as needed, and adding additional liquid if necessary to avoid sticking.
would throwing in some potatoes mess up the recipe up?
nikolle696 years ago
Hey, I just want to say that this is really good I made the cauliflower lentils with goat. And my family loved it. Can't wait to try another one of your recipes.... Thanks
myunderwear6 years ago
I started making your recipe and then I realized I didn't have the tomatoes for it. I can tell you it definitely needs tomatoes. But I made a big enough pot of it that today I just added a can of tomatoes, being far to lazy to go through the process of making the roasted tomatoes... anyways, I turned it into a soup instead. Which I can say was delish. Thanks!
Sox6 years ago
This was very tasty and definitely on our 'make again' list. I used some curry paste as well as the spices you mentioned and, as I didn't have any roasted tomatoes, I substituted sun-dried. It worked out wonderfully!
Lately, we purchased one of them tajine thingies, for the cooking of Middle Easterny sort of foods. I dunno what sort of arcane alchemic processes occur under that conical porcelain lid, but the results are mega- tasty. This recipe should work dandily in such a vessel.
I didn't have any cauliflower, so I used potatoes and mushrooms instead. It turned out pretty good. Yummy.
eric768 years ago
Wouldn't gee (butter) be more appropriate than Canola oil?
canida (author)  eric768 years ago
Definitely more authentic, but the lipid profile isn't as beneficial. I'm trying to tweak my diet where it doesn't matter- the taste difference between ghee and canola oil in this recipe is marginal, so I'll save ghee for things that I can taste the difference in, like paratha.
CatMan8 years ago
loos great, seems pretty authentic compared to recipies i use for curries. only one thing- your Afghani friend's mom probably never cooked a curry in her life. curries are Indian (and Pakistani), not Afghan. your friend liked it because it's not the usual western bland food ;-)
canida (author)  CatMan8 years ago
Well, she didn't call it a curry, and her mother uses individual spices including lots of fresh tumeric. I'm certainly taking a few creative liberties. Bland western food is unfortunate, and now unnecessary. ;)
Chibouki8 years ago
I tried your recipe and it was very good.
canida (author)  Chibouki8 years ago
Awesome! I'm glad you liked it.
mrbinky30008 years ago
YUM!!!!
AlfonsVH8 years ago
Hmmm looks delicious! I should try it out some time!