Cauliflower Curry with Lentils
⏳ Time
20 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
Cauliflower Curry with Lentils
Ingredients
- Spanish onions - 0.7 oz
- Vinegar essence - ¼ cup
- Courgette - 1 piece
- Olive Oil - 2 teaspoons
- Lime Juice - ¼ cup
- Spanish onions - 1 head
- Garlic - 2 cloves
- Ground ancho chili pepper - 1 piece
- Ground Cumin - ¾ teaspoon
- Ground coriander - ¾ teaspoon
- Turmeric - ¼ teaspoon
- Coarse Salt - to taste
- Lentils - 1 cup
- Passata Tomato Sauce - 1 tablespoon
- Potato - 1 piece
- Cauliflower - 10.6 oz
- Chicken Broth - 1¾ cups
- Water - ½ cup
- Jasmine Rice - 1 cup
Step by Step guide
Step 1
Cook the rice in boiling water until done. Drain.
Step 2
Thinly slice the red onion into half rings. Finely chop the yellow onion. Mince the garlic. Remove seeds from the chili pepper and finely chop. Peel and chop the potato into small pieces to make about 1 cup. Cut the cauliflower into small florets. Cut the cucumber lengthwise into 4 parts, remove the seeds, and chop into small pieces — about ½ cup.
Step 3
In a bowl, mix the cucumber, red onion, vinegar, and lime juice. Cover and refrigerate for a couple of hours.
Step 4
Heat the olive oil in a saucepan over high heat. Sauté the yellow onion, garlic, and chili until softened, about 4 minutes. Sprinkle in the spices, add salt, and sauté for another couple of minutes.
Step 5
Stir in the tomato paste. Then add the lentils, potato, cauliflower, and pour in the broth and water. Bring to a boil, reduce the heat, cover, and simmer until the lentils are tender but not mushy, about 15–20 minutes. Remove from heat and let sit, covered, for 10 minutes.
Step 6
Serve by placing the lentils over the rice. Top with the cucumber and red onion mixture.
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