Curried Lentils And Vegetables
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 8ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
- 8ounces onion
- 1teaspoon minced garlic
- 2tablespoons olive oil
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon turmeric
- ½teaspoon mild to hot chili powder
- ¼teaspoon cardamom
- ⅛teaspoon ground cloves
- ¼teaspoon cinnamon
- 1small-to-medium head of caulfilower, broken into floret (about 4½ cups)
- 1cup chicken or vegetable broth or stock
- 3ounces tomato paste
- ½cup roasted cashews
- ½cup low-fat or no-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1000 calories; 44 grams fat; 10 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 108 grams carbohydrates; 18 grams dietary fiber; 17 grams sugars; 52 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
- Step 2
Peel and coarsely chop onion and saute with garlic in hot oil until soft.
- Step 3
Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
- Step 4
Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
- Step 5
Stir in lentils, adding liquid from lentils if necessary to thin a little.
- Step 6
Stir in cashews and serve with yogurt on the side.
Tip
- With steamed rice this makes a complete dinner. If you wish this to be a vegetarian dish, use vegetable broth; otherwise use chicken broth.
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Cooking Notes
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Cindy
Since I was out of both chicken and veg stock, I simply used the retained lentil broth for the liquid and that was fine. Also added about i cup of chopped kale to the dish for last few minutes to soften before serving.
Cathy Canepa
Excellent recipe with some caveats: definitely make lentils very al dente and add at last minute so not mushy. Also the spice mixture bland and didn't quite work. I would add some garam masala and curry powder. Otherwise very delicious.
suzanne
I did not find this a salubrious spice mixture. Wish I had used my own. I agree about the lentils. I prefer them much less cooked and still intact, rather than mush. And I would use 1/2 the amount of lentils and twice as much cauliflower. I did use a smaller cauliflower, and I regretted that.
Alexis
This is a very delicious recipe that is deeply spiced and as good as anything you can get at a restaurant. The only issue I have with it is the cooking instructions for the lentils, because they break down very quickly into mush. This could be because I'm using split red lentils rather than whole ones. For split lentils, I use 2-3C water (I start with 2 and add more if needed) until they break down into a thick lentil paste that I serve aside the cauliflower (I don't mix it in).
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