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Indian Cauliflower and Lentil Curry | Creamy & Vegan
(0)
35 min
Quick
Knuspr-Küche
Ein wärmendes, aromatisches Herbst-Curry nach indischer Art: Zarte Blumenkohlröschen und nussige rote Linsen verschmelzen mit cremiger Kokosmilch, traditionellem Garam Masala und frischem Babyspinat zu einem herrlich veganen Wohlfühlessen. Perfekt serviert mit fluffigem Basmatireis und einem Spritzer frischer Limette.
Ingredients
Preparation method
Preparation
Cut the cauliflower into bite-sized florets and wash thoroughly. Finely chop the yellow onion, garlic cloves, and fresh ginger. Thoroughly rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear.
Bring the basmati rice to a boil in twice the amount of lightly salted water according to package instructions, reduce the heat, cover, and let it cook gently over low heat for about 10 to 12 minutes.
Instructions
Heat the coconut oil in a large pan or wide braising pot over medium heat. Sauté the chopped onion for 3 minutes until translucent. Add the garlic, ginger, and garam masala, and toast while stirring for about 1 minute until fragrant.
Chef's tip
For extra roasted flavors, you can pre-roast the cauliflower florets in the oven at 200 °C top/bottom heat for 15 minutes until golden brown.
The curry is ideal for meal prep – once thoroughly infused, it tastes even more flavorful the next day.
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