Indian Lentil & Cauliflower Curry
Simple curry with red lentils, cauliflower, and coconut milk, topped with toasted almonds
Contents
Ingredients
- 2 tablespoons oil
- 1 large onion, chopped
- 3 cloves of garlic, finely chopped
- 1 (winter) carrot, in pieces
- 2.5cm ginger root, grated
- 2 tablespoons Madras curry powder
- 1 teaspoon garam masala
- 225g red lentils
- 400ml water
- 400ml coconut milk
- 5 tomatoes, in pieces
- ½ cauliflower, in florets
- 2 limes, juiced
- 4 tablespoons fresh cilantro, finely chopped
- 25g toasted flaked almonds
- Salt and pepper
Instructions
Step 1: Fry the aromatics
Heat the oil in a large pan and gently fry the chopped onion over low heat for 5 minutes, until soft. Add the garlic, carrot, and ginger and stir-fry for 5 minutes. Add the curry powder and garam masala and fry for another minute, stirring well so nothing burns.
Step 2: Cook the lentils
Add the lentils, water, coconut milk, and tomatoes, and season well with salt and pepper. Bring the mixture to a boil, turn the heat down, and cook the lentils covered for 15 minutes over low heat. Stir now and then so they don’t stick to the bottom.
Step 3: Add the cauliflower
Add the cauliflower florets, the lime juice, and 3 tablespoons of the cilantro, plus a little more salt and pepper if needed. Let it cook for another 10 minutes.
Step 4: Serve
Serve topped with the rest of the cilantro and the flaked almonds. Delicious with naan bread, but it also works well as a one-pot meal.