As I’ve been trying to buy more of our produce locally, I’ve also started to try out recipes from Veganomicon more often as well – one of my favorite cookbooks received as a birthday present from our wonderful friends, Melissa and Ivo, from Chicago. A creature of habit, I tend to cook the same things over and over, which is many times…boring. My favorite thing about Veganomicon is how it challenges me to use new ingredients, such as red lentils, that I normally wouldn’t try. Isa is an amazing gal, for sure.
Hearty and quite easy to make, red lentil and cauliflower curry is definitely one of my new favs for colder months. Even out here in Cali, it’s been getting quite chilly. I don’t know if it’s that my blood is thinner or what, but I’ve definitely been craving comfort foods lately and it’s not even “winter” yet.
Adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
Red Lentil & Cauliflower Curry
3 tablespoons grapeseed oil
1 large onion, chopped
1 large jalapeno pepper, minced
1 piece of fresh ginger, peeled and grated (may substitute 1 tsp ginger powder)
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 cups red lentils, sorted and rinsed
4 cups vegetable broth
2 lbs cauliflower (1 med-large head) trimmed and sliced into small florets
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 1/2 teaspoons salt
*I tend to add in extra vegetables I have around the house, such as carrots and potatoes. My motto is, the more veggies, the better!
Cook and serve with 2 cups long grain brown rice or white basmati rice
Have all of the ingredients chopped and readily at hand. In a large stockpot, heat the oil over medium heat. Saute the onion until tender and translucent, 5 to 7 minutes. Add the grated ginger (or powder) and jalapeno, and saute for 1 minute. Add the spices and briskly stir-fry for 30 seconds.
Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.
Add the cauliflower, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in the chopped cilantro , lime juice, and salt. Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly.
Preparation time: 15 minutes
Total time: 1 hour 15 minutes
