Red lentil curry is one of my favorite things to make with red lentils. Adding roasted cauliflower adds a little more AMAZING to the dish.
I like to grind my own spices together in a mortar and pestle instead of using pre ground spices. I find you get more flavour in your dish this way. So if you have the time I highly recommend you give it a try. It provides an enhanced flavour that you don’t get from pre ground curry spices.
Healthy, Tasty, and Cheap
Red lentils are great. Not only are they really healthy, tasty and cheap they also cook very quickly. No need to soak overnight and boil for hours. 20-30 mins and you are good to go.
If you have never tried roasted cauliflower you are in for a treat. You might want to roast extra, because once you try it you might end up eating all of it before it makes its way into this dish.
You will find many recipes on the web for roasted cauliflower that use oil and spices. Nothing wrong with this, but I find that just plain cauliflower roasted with no oil and no spices is absolutely amazing. It is so good, it will even convert those who think they don’t like cauliflower into cauliflower enthusiasts.
Red Lentil Curry with Roasted Cauliflower
1 Head of Cauliflower, cut into florets
1 medium onion, chopped
2 cups dried red lentils, picked through and rinsed
14 oz can diced tomatoes
1 tsp chopped garlic. (2 cloves)
1 tsp fresh ginger root, grated
1 1/2 tsp cumin seeds
1/2 teaspoon black mustard seeds
1 tsp coriander seeds
1 tsp turmeric
1/2 tsp fenugreek seeds
1 dried chili, chopped
5 cups of water
salt and pepper to taste
chopped cilantro for garnish
1. Preheat oven to 400 degrees Fahrenheit. Lay cauliflower florets down on a baking sheet and roast for approximately 30 minutes turning a few times throughout. They will get nice and brown.
2. Once your cauliflower is cooking you can get started witht the curry. In large pot or deep pan on medium heat add the coconut oil, 1/2 tsp cumin seeds and the 1/2 tsp mustard seeds. Fry for 3-4 minutes until they start to pop.
3. While they are frying up prepare your spice mix in a mortar and pestle and grind into a powder. If you don’t have a mortar and pestle you could always use a cofee grinder. The spice mix consists of the remaining cumin seeds, coriander seeds, turmeric, fenugreek seeds, and the dried chili.
4. Once you hear a few pops from the pan. Reduce heat to med-low. Add chopped onion and stir around.
Sauté for 4-5 mins until they start to become translucent.
5. Add the ground spice mix, garlic, ginger a few pinches of sea salt and black pepper. Mix well and sauté for 5 mins. If the pan is a little dry just add a tablespoon or 2 of water.
6. Add your lentils. I like to mix them around and give them a little love with all the spices for a few minutes.
7. Add your diced tomatoes and 5 cups of water. Cover and increase heat to bring to a boil.
8. Once it comes to a boil, reduce heat to med low and simmer for 30 minutes. Adding more water if necessary towards the end.
9. Once the lentils are cooked remove from heat and add the roasted cauliflower.
10. Taste. If you need to add a little more salt and pepper now is the time.
11. Serve in bowls topped with chopped cilantro. Can be eaten on it’s own or with a grain. (ex brown basmati rice)
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