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Cauliflower And Yellow Lentil Curry

Prep Time

10m

Cook Time

Total Time

1h 10m

This flavorful cauliflower and yellow lentil curry is made with onions, garlic, ginger, curry paste, turmeric, curry powder, vegetable broth, yellow lentils, and cauliflower. It is served with apricot or mango jam and cilantro for a sweet and savory twist. Easy to make and perfect for a cozy night in.

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

1 onion, finely chopped

8 cloves garlic, minced

1–2 tablespoons fresh grated ginger

1/4 cup curry paste (I used a red Thai curry paste)

1/2 teaspoon turmeric

1/2 teaspoon curry powder

3 cups vegetable broth + 3 cups water

2 cups dry yellow lentils or yellow split peas

1 or more heads cauliflower, chopped into bite sized pieces

apricot or mango jam + cilantro for serving (be brave!)

Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. Add the broth and water and whisk until incorporated. Bring to a boil.

Add the lentils and simmer for 20-40 minutes. I left the pot uncovered (house smells amazing) and stopped by to stir every so often. Add more water or broth as necessary. Yellow split peas will take longer and, in my experience, they soak up more of the water so you might need to add more.

When the lentils are done or almost done, add the cauliflower. There should be enough liquid left in the pan to boil/steam the cauliflower, so add some if you need it. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. Stir to combine; season with salt and top with cilantro and jam.

Cauliflower And Yellow Lentil Curry

Ingredients

Steps

Nutrition Facts

Cauliflower And Yellow Lentil Curry

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts