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Vegan Indian Curry with Cauliflower and Lentils
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vegan Indian curry with coconut milk, cauliflower, red lentils, green beans, spices, and fresh cilantro.
Ingredients:
  • 3 tablespoons vegetable oil, divided
  • 1 (4 inch) piece fresh ginger, peeled and grated
  • 1 large clove garlic, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.5 cup red lentils
  • 0.75 cup hot vegetable stock
  • 1 head cauliflower, cut into small florets
  • 1 (14 ounce) can coconut milk
  • 1 large carrot, peeled and diced
  • 0.5 cup frozen green beans, thawed
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 sprig fresh cilantro
Instructions:
  • In a large saucepan, warm 2 tablespoons of oil over low heat. Sauté the onion until soft and translucent, stirring often for about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric. Cook while stirring for 2 minutes. Add lentils and vegetable stock, bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
  • Heat the 1 tablespoon of oil in a skillet over medium heat. Cook the cauliflower until lightly browned, for about 2 to 3 minutes.
  • Add cauliflower, coconut milk, and carrot to the lentil mixture. Simmer gently until vegetables are tender, approximately 10 minutes. Then, mix in green beans and cook for an extra 3 to 4 minutes.
  • Combine the vibrant flavors of 3 tablespoons of fresh cilantro and zesty lemon juice into the fragrant curry. Season generously with salt and pepper. Plate on a warm serving dish and top with a beautiful cilantro sprig for a fresh finish.

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