How To Make Yellow Lentil & Coconut Curry with Cauliflower
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup yellow lentils
- 1 small cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 2 tomatoes, chopped
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
Instructions
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Rinse the yellow lentils under cold water and drain.
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Heat vegetable oil in a large pot or Dutch oven over medium heat.
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Add onions, garlic, and ginger. Saute until onions are soft and translucent.
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Add curry powder, turmeric powder, cumin powder, and coriander powder. Cook for 1-2 minutes until fragrant.
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Add chopped tomatoes and cook for 4-5 minutes until they break down.
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Add drained lentils, cauliflower florets, and coconut milk. Stir well to combine.
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Season with salt and bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 20-25 minutes until lentils and cauliflower are tender.
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Serve hot with steamed basmati rice or naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 321kcal
- Total Fat : 14g
- Saturated Fat : 10g
- Sodium : 260mg
- Total Carbohydrates : 40g
- Dietary Fiber : 15g
- Sugars : 7g
- Protein : 14g
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