How To Make Vegan Indian Curry with Cauliflower and Lentils
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Serves:
Ingredients
- 1 medium-sized cauliflower, cut into florets
- 1 cup dry lentils, rinsed and drained
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
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Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes.
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Add the chopped tomatoes to the pot and cook until they begin to soften.
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Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for a few minutes until the spices are fragrant.
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Add the cauliflower florets and lentils to the pot, along with enough water to cover them.
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Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the lentils and cauliflower are tender.
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Serve the curry hot, garnished with fresh cilantro. Enjoy with rice or naan bread.
Nutrition
- Calories : 283kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Sodium : 401mg
- Total Carbohydrates : 53g
- Dietary Fiber : 16g
- Sugars : 8g
- Protein : 15g
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