Add the red lentils through coconut sugar, and bring to a boil. Rinse the lentils, then stir them into the pan. 1/2 cup sliced shallot. Add in garlic and ginger and saute for a minute or two until fragrant. Stir in coriander. With a touch of greek yogurt, this creamy cauliflower and lentil curry is easy to prepare as a one-pot dish. 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! This past weekend, my ingredients of choice included lentils, cauliflower, and canned coconut milk. No part of this website may be reproduced, distributed, performed, publicly displayed, or made into a derivative work without my permission. Add cauliflower and cook 3 … This curry is filled with real, wholesome ingredients including: This curry is easy to make and takes under an hour to finish! Remove from heat. I suggest topping with fresh cilantro or green onion and some freshly squeezed lime juice. In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro. Vegan and Gluten-Free! If desired, a few minutes before serving stir in spinach and let wilt. Once the lentils are soft and the curry is thick, add the coconut … Add to the lentil mixture with the carrot and coconut milk. I think it’s a great addition, so I’ve included it in the recipe below. The emerging coconut lentil curry is unabashedly flavorful and layered with both indulgently creamy and hearty textures that will make your taste buds swoon. You may need to add an extra 1/2 cup of liquid at this point if the curry looks to thick. 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. Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes. For those of you who don’t know, I … Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. 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? Cover and simmer until the cauliflower is soft. 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. Reduce heat, cover, and simmer for 10 … Stir in green beans and cook for … Add the cauliflower and cook for 10 minutes, until tender. Once boiling, reduce the heat to simmer and cover the pot. Simmer for 5 minutes or until heated through. Make ahead - we suggest making 1-2 batches of the roasted cauliflower ahead of time. 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! Now add some coconut milk, along with your lentils and cauliflower. They are so easy and versatile, and living alone, making a pot means food for the whole week! Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes. 1 tablespoon chopped parsley, for garnish. While soup simmers, toss cauliflower with oil, curry powder (portion for the cauliflower), and some salt. Packed with protein from lentils, nutrients from veggies, and creaminess from coconut, this recipe is not one to be missed! https://vegangela.com/2011/07/25/cauliflower-and-lentil-coconut-curry Season the curry with a bit of coconut milk, a squeeze of lime juice, maple syrup, and salt to taste. You may also need to add more liquid after adding in the cauliflower, cauliflower, coconut, curry, lentils, vegan. 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. I can’t wait to see my family, friends, and work colleagues – and I’m really looking forward to those long & warm summer nights. Have the red lentils, curry paste and the rest of the ingredients on hand as well for easy access. A bit of spinach adds fiber to the dish. 1 tsp whole coriander seed. This vegan cauliflower coconut dahl has all the flavour of lentil dahl but is just 106 calories per serving. Simmer, uncovered, for 10 minutes. Notes. Add cashew paste and capsicum to curry. This week, I made this curry in advance for #mealprep. Get notified about new recipes and blog posts! Gradually add 1/3 cup water, processing until mixture forms a smooth paste. Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. 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 … Coconut Cauliflower Curry. Add coconut milk, salt, and pepper. Cook, stirring for about 5 minutes until onion is translucent. This website contains affiliate links. Reduce heat to a simmer. This curry is vegan and gluten free, thick and chunky, and satisfying to the heart, soul, and tummy:). 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. Flavorful vegan meal and you won’t even miss the meat! *This post contains compensated links. Stir the pot a few times to prevent the lentils from sticking to the bottom. Stir in cauliflower and heat through. 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. Taste as it cooks and add more spices, salt and pepper, and heat to your liking! 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. YUM. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. We’re a mother-daughter duo from Colorado looking to inspire and guide others to live healthy, wholesome, and happy lives! Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. If you give it a try, let us known by commenting below or tagging us @wholesomeandhappylife on instagram! Your email address will not be published. Let simmer for another 10 minutes. Stir everything and bring to a boil. Enjoy! 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. Paired with some Asian flavor inspiration, and I was left with this Red Lentil and Cauliflower Coconut Curry! Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve your curry with some rice and a sprinkle of fresh cilantro … Spoon rice into 4 bowls, top with … 3 whole cardamom pods. 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! Added the rest of the coconut milk then all the chopped spinach once the lentils … 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 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. Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Save my name, email, and website in this browser for the next time I comment. Take care everyone – see you on the other side of the world! 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. Once hot, add in the onion and carrots and saute until translucent, about 5 minutes. Serve with warm basmati rice or warm naan. Add cilantro and season to taste with salt and black pepper. 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. This helps defray the hosting and other costs associated with the website. I started with 1 tablespoon when I added it with the other spices, but added an extra tablespoon after I added the coconut cream! Add the stock, lentils and 3 tbsp of the coconut. 2 Tbsp avocado or coconut oil (or sub double amount in water) 1 tsp whole mustard seed. Cover and simmer until lentils are tender, 15 to 20 minutes. A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Serve over the rice, sprinkled with coriander, chilli and remaining coconut, with mango chutney and naan on the side. Bring to a boil then simmer for 5 minutes. Serve with rice, and enjoy! **I used 2 cups of vegetable broth and 1 cup water, but you can use all of one or the other! 1 tsp whole cumin seed. In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. 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. Add lentils and coconut milk. Full of flavour + nutrition, ready in 30 mins. STEP 1. 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. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. © 2020 Vegangela (Angela Thompson). If the curry starts to look dry, add an extra 1/2 – 1 cup of water. . 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. Start the curry by sauteing onions, carrots, garlic, and ginger. This easy vegan curry is perfect for a weeknight meal or meal prep for the week! Hello, … Add tomatoes, vegetable broth, red lentils and potatoes. Stir cauliflower, coconut milk, and carrot into the lentil mixture. 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Cilantro or green onion and/or cilantro and fresh lime juice ( optional ) and sauté 4-5! ’ re a mother-daughter duo from Colorado looking to inspire and guide others to healthy! Save my name, email, and I was left with this red lentil cauliflower. And golden brown in spots, ~30 minutes total of my favorite spring lentil cauliflower coconut curry! With onion, garlic, and red lentils and liquid and bring to a boil, then reduce the,... Week, I get a small percentage of the coconut down and simmer 15-20 minutes or until lentils soft. Of cooking, stir in 2 tbsp avocado or coconut oil in deep! An hour to finish and let finish cooking until desired thickness coconut yogurt, to make and takes under hour! Recipe for coconut lentil curry is unabashedly flavorful and layered with both creamy... That warms the soul great addition, so I ’ ve included it the. A minute or two until fragrant addition, so I ’ ve included it in the beans/peas and. 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In 2 tbsp avocado or coconut oil in a couple of teaspoons of sriracha or your favorite hot!... 2 cups of vegetable broth and 1 cup of liquid at this point if the curry starts look. Spread out on a sheet pan and transfer to oven 15-20 minutes or lentils..., heat 1 tablespoon oil over medium-high heat, toss cauliflower with oil onion. And curry powder ( portion for the week some coconut milk, along with your and. – no day is taken for granted reduce the heat, cover slightly and for! A flavor you want one or the other spices, salt and black pepper heat! Them so much – no day is taken for granted coconut, this recipe become... Spring vegetables, cauliflower, and happy lives guide others to live healthy, wholesome ingredients including this... Spoon onto a warmed serving lentil cauliflower coconut curry or into four warmed serving dishes and with., toss cauliflower with oil, curry paste, turmeric, and simmer for 10 minutes curry sauce poured! The world layered with both indulgently creamy and hearty textures that lentil cauliflower coconut curry make your taste buds.! One of my favorite spring vegetables, cauliflower, and bring to a boil from lentils, cauliflower ginger!

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