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Recipes > Vegetarian main courses > Cauliflower and red lentil curry Back to Recipes Index

Cauliflower And Red Lentil Curry

Preparation Time: 15 minutes
Cooking Time: 1 hour

Serves: 6


1/2 cup Red Lentils
1 small Onion, chopped
2 tsp. Curry powder
1/2 tsp. Sea salt
1/4 tsp. Turmeric
4 Roma Tomatoes, chopped
4 cups Cauliflower florets
1 dried hot pepper, chopped
1 Tbsp. Olive oil
1 Tbsp. Cumin seeds
3 cloves Garlic, minced
2 tsp. Ginger, minced
1/4 tsp. Cayenne pepper
2 Tbsp. Lemon juice
1 Tbsp. Cilantro, chopped
1 tsp. Sugar


In a large saucepan over low heat, combine lentils, onions, curry powder, sea salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and dried pepper. Simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne. Serve over rice.

Adapted from:

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