WWW.FREI-STYLE.COMCauliflower-Lentil Curry with dates
Ingredients
- 1 onion
- 1 garlic clove
- 1 piece fresh ginger (ca. 1 cm / 1/2 inch)
- 1 piece fresh curcuma (ca. 1 cm / 1/2 inch optional powder)
- 1 tsp coriander
- 1/2 tsp cumin
- 2-2 1/2 tsp curry powder
- 3 dates
- 3 carrots
- 500 gr (18 oz.) cauliflower
- 100 gr (3.5 oz.) red lentils
- 1 can coconut milk
- 400 ml (1 ¾ cup) water
- salt
- pepper
Instructions
- 1.Chop the onions and garlic and cook in 2-3 Tbsp olive oil until glassy
- 2.Peel the ginger and curcuma and chop very finely
- 3.Add to the pan with the curry, coriander and cumin and roast shortly
- 4.Chop the dates and add to the pan
- 5.Cut the carrots in slices, divide the cauliflower into florets and add as to the pan as well, cook for 3-5 minutes will stirring
- 6.Add the lentils, coconut milk and water
- 7.Let simmer with the lid closed until the veggies are soft
- 8.Season to taste with salt and pepper and serve with rice, Quinoa or another side
Notes
Tip from my kitchen: chop the dates quite small so their sweetness spreads evenly through the curry – and a few extra date pieces stirred into the rice are almost mandatory at our house. Fresh turmeric stains everything, so wear gloves or use ground turmeric instead. Don't let the cauliflower get too soft; the curry is best when it still has a little bite. And do try the cilantro yogurt on the side: just stir fresh cilantro into soy or coconut yogurt with salt, pepper and lemon juice.
Nutrition per serving: 450 kcal · 11 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook