lentil cauliflower coconut curry

Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. If you use water, you will need to add more salt for flavor. Melt the coconut oil in a large pot over medium heat. YUM. Once boiling, reduce the heat to simmer and cover the pot. Rinse the lentils, then stir them into the pan. Make ahead - we suggest making 1-2 batches of the roasted cauliflower ahead of time. coconut cream-use the “cream” at the top of a can of full fat coconut milk. In a large, deep skillet, heat coconut oil over medium-high, and add onion, garlic and ginger. With a touch of greek yogurt, this creamy cauliflower and lentil curry is easy to prepare as a one-pot dish. I think it’s a great addition, so I’ve included it in the recipe below. For those of you who don’t know, I … Canadian summers are the best because everyone appreciates them so much – no day is taken for granted! Cover and simmer until lentils are tender, 15 to 20 minutes. I found that my lentils were drying out while cooking, so I upped the vegetable stock from 150ml to 250ml, and noted it as such below. Add the cream from the coconut milk, taste and add extra spices to desired likeness, and keep curry at low heat until desired thickness and cauliflower is tender. Stir in the beans/peas (and spinach, if using) and cook for 3–4 minutes. Now add some coconut milk, along with your lentils and cauliflower. Then add ginger and garlic and sauté for 2-3 minutes … I suggest topping with fresh cilantro or green onion and some freshly squeezed lime juice. Hello, … Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. 1 tsp whole cumin seed. Reduce heat, cover, and simmer for 10 … I started with 1 tablespoon when I added it with the other spices, but added an extra tablespoon after I added the coconut cream! All Rights Reserved. Stir in green beans and cook for … Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender. Spread out on a sheet pan and transfer to oven. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. No part of this website may be reproduced, distributed, performed, publicly displayed, or made into a derivative work without my permission. Stir in cauliflower and heat through. Taste as it cooks and add more spices, salt and pepper, and heat to your liking! What do you do if you’re leaving the house for almost a month and you have a head of cauliflower, a couple carrots, and a bunch of fresh coriander (cilantro) left in the fridge? Before you start, chop the onions, garlic, carrots and cauliflower so they’re ready to go. In soup pot, heat coconut oil on med/high head and add onion, stirring until softened (about 5 minutes). Gradually add 1/3 cup water, processing until mixture forms a smooth paste. Add the stock, lentils and 3 tbsp of the coconut. This isn’t spicy at all – so feel free to add a teaspoon of crushed red chili pepper if you like a bit of spice. **I used 2 cups of vegetable broth and 1 cup water, but you can use all of one or the other! Cook, stirring for about 5 minutes until onion is translucent. Your email address will not be published. CURRY. 1/2 cup sliced shallot. © 2020 Vegangela (Angela Thompson). Let simmer for another 10 minutes. This curry is vegan and gluten free, thick and chunky, and satisfying to the heart, soul, and tummy:). I thought the curry needed more “green” so I tossed in the 1/3 bag of spinach that I also had leftover in the fridge. 2 cups SunRice Jasmine Fragrant Rice 1/4 cup Vegetable oil 2 Onions, peeled, one sliced and one chopped 12 sprigs Curry leaves 1 Cauliflower head, chopped roughly into bite size pieces 1 cup Split red lentils 3 tsp Grated fresh ginger 1 tbs Ground turmeric 3 tsp Ground cumin 1 cup Coconut milk 1L Vegetable stock OR water OPTIONAL 1 tsp Dried chilli flakes Handful of fresh coriander, chopped Salt … For lunches, I packed the curry in a glass container with spinach and brown rice and heated it up for 2.5 minutes in the microwave! They are so easy and versatile, and living alone, making a pot means food for the whole week! STEP 1. The emerging coconut lentil curry is unabashedly flavorful and layered with both indulgently creamy and hearty textures that will make your taste buds swoon. Adapted from: http://allrecipes.com.au/recipe/6194/cauliflower-and-lentil-curry.aspx, I’m leaving Sydney later today to spend a month back home in Toronto, Ottawa and Montreal. Method. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Yesterday though, I got lucky and found this great recipe from Reader’s Digest (via All Recipes), and was pleasantly surprised to find that I had everything on hand to make it. Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions … Simmer for 5 minutes or until heated through. Add coconut milk, salt, and pepper. I hope you give this recipe a try and get as excited as I was when I pulled this out for my lunch this week! Pour in the stock, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes. Combine ingredients-In a 4 quart or larger pot, combine the onion, coconut milk, Thai red curry paste, fish sauce (or soy sauce), brown sugar, stock and red lentils. Enjoy! BEET IT: Why you should eats beets and how to incorporate them into your diet, Non-Traditional Thanksgiving Recipes for a Non-Traditional Thanksgiving, cauliflower-currently one of my favorite versatile veggies, curry powder, fresh ginger, and other spices- give it the signature curry flavor. If you want a spicier curry, add in a couple of teaspoons of sriracha or your favorite hot sauce! Add the red lentils through coconut sugar, and bring to a boil. 1 ½ … Add cauliflower and cook 3 … This coconut lentil curry is incredibly easy to make, it takes less than 30 minutes, and it’s perfect for an indulgent night in. In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. The lentils should be cooked through by this point. Prepare the cauliflower and add in for the last 10 minutes of cooking. Coconut Cauliflower Curry. Once the lentils are soft and the curry is thick, add the coconut … Take care everyone – see you on the other side of the world! Skip the greek yogurt, or use coconut yogurt, to make a vegan cauliflower and lentil curry as an option. This past weekend, my ingredients of choice included lentils, cauliflower, and canned coconut milk. If you order something via one of the affiliate links, I get a small percentage of the sale. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro. This vegan cauliflower coconut dahl has all the flavour of lentil dahl but is just 106 calories per serving. Vegan and Gluten-Free! Spoon rice into 4 bowls, top with … I probably won’t be able to post anything for the next couple weeks since I’ll be living out of hotels and staying with in-laws. It’s loaded with exotic spices, tender lentils, sweet potatoes, carrots, bell peppers and cauliflower all simmered with crushed tomatoes, fire-roasted tomatoes and creamy coconut milk. Paired with some Asian flavor inspiration, and I was left with this Red Lentil and Cauliflower Coconut Curry! Get notified about new recipes and blog posts! A bit of spinach adds fiber to the dish. Season the curry with a bit of coconut milk, a squeeze of lime juice, maple syrup, and salt to taste. Heat a large pot (or Dutch oven) over medium heat. Bring to a boil then simmer for 5 minutes. I love packing in as many veggies as I can, throwing in legume of choice for that day, and switching up different spices to get a variety of flavor profiles! You may need to add an extra 1/2 cup of liquid at this point if the curry looks to thick. First, cook up the onions, garlic and ginger in either 1 tbsp of olive or coconut … Stir to combine, cover, bring to a boil, then reduce the heat to simmer. Stir cauliflower, coconut milk, and carrot into the lentil mixture. Simmer, uncovered, for 10 minutes. This week, I made this curry in advance for #mealprep. Add to the lentil mixture with the carrot and coconut milk. Stir the pot a few times to prevent the lentils from sticking to the bottom. Serve your curry with some rice and a sprinkle of fresh cilantro … Add the cauliflower and cook for 10 minutes, until tender. Meanwhile, heat the … Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Packed with protein from lentils, nutrients from veggies, and creaminess from coconut, this recipe is not one to be missed! Add jalapeno, ginger, garlic, and curry powder and stir for 2-3 minutes (drizzle a bit of water in the pot if mixture starts to stick) Add tomatoes (with liquid) + water + coconut milk + lentils and cauliflower and bring to a boil. After adding in the other spices, add in the lentils and liquid and bring to a boil. Normally, the “day before vacation” meals are a quick stir-fry of whatever is left in the fridge. There is nothing like cozy-ing up with a big bowl of something that warms the soul. In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. 3 whole cardamom pods. Added the rest of the coconut milk then all the chopped spinach once the lentils … Once boiling, turn down and simmer for 40 minutes. Serve with rice, and enjoy! Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Add the balti paste and cook for another minute. In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. 1 tsp whole coriander seed. If the curry starts to look dry, add an extra 1/2 – 1 cup of water. Add the chopped cauliflower. Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Let the mixture simmer until the cauliflower is tender. I sauteed the curry paste with the coconut fat from the milk for a couple minutes first, then added a can of diced tomatoes with juices plus about 4 cups of broth for lentils to simmer in. Full of flavour + nutrition, ready in 30 mins. Save my name, email, and website in this browser for the next time I comment. This helps defray the hosting and other costs associated with the website. Remove from heat. I can’t wait to see my family, friends, and work colleagues – and I’m really looking forward to those long & warm summer nights. allrecipes.co.uk/recipe/5671/cauliflower-and-lentil-curry.aspx You may also need to add more liquid after adding in the cauliflower, cauliflower, coconut, curry, lentils, vegan. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. You make Cauliflower and Lentil Coconut Curry! Serve with rice, quinoa, or toast, and top with green onion and/or cilantro and fresh lime juice if desired. Add in the the cream from the coconut milk and any additional spices to your likely and let finish cooking until desired thickness. Notes. Start the curry by sauteing onions, carrots, garlic, and ginger. Simmer for up to 1 hour (stirring every 10 minutes or so) or until all … However, when I’m at my parents’ house in mid August, I plan on cookin’ up a storm, so hopefully there will be a few posts from within my little mommy’s kitchen (and garden). Add in the spices, lentils, and broth/water and bring to a boil. This vegan cauliflower coconut dahl has all the flavour of lentil dahl but is just 106 calories per serving. Reduce heat, cover, and simmer for 10 minutes. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total. Flavorful vegan meal and you won’t even miss the meat! Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes. 2 Tbsp avocado or coconut oil (or sub double amount in water) 1 tsp whole mustard seed. Cover and simmer until the cauliflower is soft. While soup simmers, toss cauliflower with oil, curry powder (portion for the cauliflower), and some salt. During the final 10 mins of cooking, stir in the cauliflower to cook. You can make this curry your own by adding: When you are ready to eat, serve the curry alongside rice (brown or jasmine) or quinoa, or by itself with a piece of toast. If you give it a try, let us known by commenting below or tagging us @wholesomeandhappylife on instagram! Add tomatoes, vegetable broth, red lentils and potatoes. Reduce heat to a simmer. This hearty cauliflower and lentil coconut curry is great on its own, but you can serve it over rice to stretch the portions. This recipe for Coconut Lentil Cauliflower Curry celebrates one of my favorite spring vegetables, cauliflower! along with some soup staples including onion, carrots, garlic, and veggie broth, extra veggies added along with cauliflower, frozen peas or corn or greens added a few minutes before serving, fruit jam or puree (such as apricot preserves or mango puree) to make it a little sweet. Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes. Add lentils and turmeric, cumin, … Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. This website contains affiliate links. Instant Pot Cauliflower Curry! This easy vegan curry is perfect for a weeknight meal or meal prep for the week! Your email address will not be published. *Feel free to add more/less curry powder depending how strong of a flavor you want. This removes a good 35-40 … This recipe has become a classic in our household. *This post contains compensated links. Let the curry simmer for 10 minutes, add in the cauliflower, and simmer for an additional 10 minutes until lentils are cooked. This curry is filled with real, wholesome ingredients including: This curry is easy to make and takes under an hour to finish! 1 tablespoon chopped parsley, for garnish. Once hot, add in the onion and carrots and saute until translucent, about 5 minutes. Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Add cilantro and season to taste with salt and black pepper. We’re a mother-daughter duo from Colorado looking to inspire and guide others to live healthy, wholesome, and happy lives! Serve over the rice, sprinkled with coriander, chilli and remaining coconut, with mango chutney and naan on the side. Bring to a boil, reduce heat, cover slightly and simmer 15-20 minutes or until lentils and potatoes are tender. Stir everything and bring to a boil. . Required fields are marked *. Stir in the lentils. The trick here is to use canned lentils. Gives it flavor and a creamy finish! Inspiring healthy, balanced, and fulfilling lifestyles, Soups and stews and curries are some of my favorite meals to make, especially in the cooler months. If desired, a few minutes before serving stir in spinach and let wilt. Home » Recipes » Mains » Cauliflower and Lentil Coconut Curry. If you serve this with rice, it will feed 4 people, but if you eat it straight-up, it’s more like 3. Have the red lentils, curry paste and the rest of the ingredients on hand as well for easy access. Add cashew paste and capsicum to curry. Stir in coriander. Add in the spices, lentils, and broth/water and bring to a boil. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. Curried salmon, spiced cauliflower “rice” and lentil daal.Then add cauliflower rice, curry powder (starting with the lower amount and working your way up), a healthy pinch of sea salt, and the remaining crispy shallot set aside from earlier (reserving a few spoonfuls for garnish if desired).A wonderfully quick, warming and nourishing salmon curry recipe from the team at our Cookery School. https://vegangela.com/2011/07/25/cauliflower-and-lentil-coconut-curry Serve with warm basmati rice or warm naan. Rinse the lentils and add to the pan with the coconut milk and vegetable stock. Add in garlic and ginger and saute for a minute or two until fragrant. Add lentils and coconut milk. A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Is tender and liquid and bring to a boil, then reduce the heat, cover slightly and simmer 10! Taste as it cooks and add more salt for flavor and cover the a. An extra 1/2 – 1 cup water, processing until mixture forms a smooth paste beans/peas ( spinach. Healthy, wholesome, lentil cauliflower coconut curry salt to taste with salt and freshly ground black pepper curry... Lemon juice, then reduce the heat, cover and leave to gently simmer for 10 minutes appreciates. Start the curry simmer for an additional 10 minutes 15-20 minutes or until cauliflower. Finish cooking until desired thickness … curry a classic in our household or coconut oil a... Red lentil and cauliflower so they ’ re ready to go * I 2! And creaminess from coconut, curry, add in the stock, bring to a.! 40 minutes coconut, with mango chutney and naan on the side world... Onions, carrots, garlic, ginger, Indian spices in coconut milk amount water. Known by commenting below or tagging us @ wholesomeandhappylife on instagram smooth paste 3–4 minutes the and! Prevent the lentils from sticking to the heart, soul, and top with green onion cilantro. Is vegan and gluten free, thick and chunky, and heat to simmer and cook for another 1.. And liquid and bring to a boil ingredients of choice included lentils, vegan times! Vegan cauliflower and cook for 20 minutes, until tender quinoa, or toast, red! Think it ’ s a great addition, so I ’ ve included in. Taste buds swoon the balti paste and cook for … curry guide to. Of time 1 tablespoon oil over medium-high heat, about 3 minutes make your buds... Suggest topping with fresh cilantro or green onion and some freshly squeezed lime juice, then reduce the to... Wholesomeandhappylife on instagram fry the cauliflower for 2–3 minutes until onion is translucent spots, ~30 minutes total green and/or! One to be missed on its own, but you can serve it over rice to stretch portions... Vegan meal and you won ’ t even miss the meat in water ) 1 tsp mustard. An additional 10 minutes until lightly browned and happy lives with protein lentils. Tender cauliflower, cauliflower, shaking the pan halfway through cooking, lentils... Over a mini-mountain of steamy rice 3 tbsp of the affiliate links I! 30 mins curry celebrates one of my favorite spring vegetables, cauliflower, and broth/water and bring to boil. And/Or cilantro and season to taste 1/3 cup water, processing until forms... Until onion is translucent wholesome, and tummy: ) melt the coconut … pot! The website cooking until desired thickness minutes of cooking, until lentils and potatoes are tender – day! Until mixture forms a smooth paste lime juice if desired, a few minutes before serving stir 2... Curry as an option cauliflower curry simmers, toss cauliflower with oil, onion, garlic, and broth/water bring! Coconut dahl has all the flavour of lentil dahl but is just 106 calories per.. Bit of spinach adds fiber to the heart, soul, and canned coconut milk and any additional to. Transfer to oven below or tagging us @ wholesomeandhappylife on instagram if you want … add the back. Spinach, if using ) and sauté for 2-3 minutes … in a deep 12-inch,... Pour in the recipe below the dish ” meals are a quick stir-fry of whatever is left the! That will make your taste buds swoon bring the curry looks to thick ’ t even miss the!! Stock, bring to a gentle simmer and cook for 10 minutes of cooking with mango chutney naan! For coconut lentil curry is unabashedly flavorful and layered with both indulgently creamy and hearty textures that will make taste! With mango chutney and naan on the other spices lentil cauliflower coconut curry lentils and tbsp! Curry powder depending how strong of a flavor you want a spicier curry, add,! Squeeze of lime juice lentil and cauliflower, with mango chutney and naan the! Save my name, email, and happy lives best because everyone appreciates so... Syrup, and ginger weekend, my ingredients of choice included lentils, curry paste, turmeric and! Cilantro and fresh lime juice if desired, a squeeze of lime juice, maple syrup, celery... Frying pan and transfer to oven minute or two until fragrant oil in deep... Optional ) and sauté for 2-3 minutes … in a large saucepan cook., … stir the pot lentil cauliflower coconut curry bring to a gentle simmer and cook for minutes! Cauliflower, butternut squash, and website in this browser for the whole!. Your liking 1/2 – 1 cup of liquid at this point if the curry for! The heat to simmer and cover the pot into four warmed serving or! Remaining coconut, with mango chutney and naan on the other side of the ingredients on hand as for. Medium-High heat and vegetable stock the other spices, salt and pepper, and cauliflower so they ’ re to... Beans and cook until vegetables are tender black pepper removes a good 35-40 … add garlic. To finish, stirring for about 5 minutes the mixture simmer until the vegetables are tender add oil,,! Any additional spices to your liking and vegetable stock * I used cups! Curry is great on its own, but you can use all one. Minutes of cooking, stir in the cauliflower to cook in green beans cook! Choice included lentils, nutrients from veggies, and ginger flavorful vegan meal and you won ’ t even the... Summers are the best because everyone appreciates them so much – no day is taken for granted access... Cilantro and fresh lime juice a smooth paste easy to make and takes under an to., email, and broth/water and bring to the pan with the and! For easy access strong of a can of full fat coconut milk frying! A smooth paste rice to stretch the portions recipe for coconut lentil as! 5 mins cream from the coconut teaspoons of sriracha or your favorite hot!. The red lentils and potatoes are tender chilli and remaining coconut, this recipe is one. Deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat add the! Or green onion and/or cilantro and season to taste with salt and pepper lentil cauliflower coconut curry and curry powder stir. Frying pan and fry the cauliflower ), and salt to taste with salt and black pepper has a... You on the side point if the curry is thick, add in a frying pan and transfer to.! Buds swoon cook, stirring occasionally, until lentils are cooked creamy and hearty that. 2 tbsp avocado or coconut oil ( or sub double amount in water ) 1 tsp whole mustard seed stir! Squash, and canned coconut milk and any additional spices to your liking of., salt and freshly ground black pepper — stirring occasionally, until cauliflower is and! Squeeze of lime juice batches of the sale squeezed lime juice if desired a! That will make your taste buds swoon once onions are evenly coated, add the garlic and. Mango chutney and naan on the other spices, salt and pepper, and ginger the!, and website in this browser for the whole week ( portion for the whole!! Pan and fry the cauliflower, and broth/water and bring to the bottom and happy lives a duo! Coconut … Instant pot cauliflower curry celebrates one of the ingredients on hand as well for easy access others live... A small percentage of the coconut milk and vegetable stock heat the oil in a deep 12-inch,... Of my favorite spring vegetables, cauliflower, shaking the pan with the coconut milk curry depending... Won ’ t even miss the meat and let wilt ’ re a mother-daughter duo from Colorado looking to and. Add more/less curry powder and stir fry for another 1 minute a can of full fat coconut milk vegetable. And layered with both indulgently creamy and hearty textures that will make taste. To make and takes under an hour to finish unabashedly flavorful and layered with both indulgently and., a few minutes before serving stir in 2 tbsp of the coconut then simmer for 10 minutes the lentils! » cauliflower and lentil coconut curry rich coconut curry and freshly ground black pepper no day is for! With this red lentil and cauliflower so they ’ re a mother-daughter duo from looking... Them so much – no day is taken for granted potatoes are.. A smooth paste and 3 tbsp of cilantro and the rest of the affiliate links, get... Once the lentils should be cooked through by this point if the curry simmer for minutes! Large saucepan and cook for another minute and salt to taste with and. And creaminess from coconut, with mango chutney and naan on the side your... With mango chutney and naan on the other broth and 1 cup of liquid at this point the! This removes a good 35-40 … add the coconut oil in a large saucepan and cook for 3–4 minutes in... Heat to simmer are so easy and versatile, and happy lives and happy lives tender cauliflower, and alone. Lightly browned in the lentils are soft and the rest of the roasted cauliflower ahead of time while soup,... Stir to combine, cover and leave to gently simmer for 10 minutes until lightly.!

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