I wasn’t planning on posting another stew so quickly, but I awoke this morning to snow and I figured writing about birthday cake or cheese straws can come later (hint, hint!). It’s funny because I didn’t expect snow as I was still riding high on my week-long sunshine, or at least that’s what my weather app was telling me. No more blue skies and sunshine. Instead, the ground is white and the sky is a few shades greyer. But I’m okay with it as it’s awful pretty outside and despite Vancouver not being known for snow, it’s the second snowfall we’ve had already this winter. It’s a novelty.
A simple vegetarian curry, however, is more of a staple in our house. I’ve made plenty over the life of this blog and I often make a curry at least once a month or more in the fall and winter. I realized I haven’t posted any recently. In fact, the last curry I posted was this tomato-apple dal last January so I figured it’s about time for something new.
This cauliflower and red lentil version is a good one. It’s one of those thrifty, one-pot meals that is big on flavour and welcoming on a cold night. It’s comfort food in that it’s healthy and when it’s simmering away on the stove, it fills the house with a heady, belly-rumbling scent. Plus, it makes use of ingredients you probably already have in your cupboard. What’s not to love?
red lentil & cauliflower curry
(adapted from Veganomicon: The Ultimate Vegan Cookbook)
Instead of using a homemade vegetable stock, I added water to the few tablespoons left in my jar of store-bought marinara sauce and gave it a good shake for a tomato-y flavoured water. It worked well and stained my curry a lovely tomato red! Making do with what I’ve got!
2 T coconut oil
1 large onion, chopped
2 cloves garlic, minced
1/2″ piece fresh ginger, peeled and minced
1 large carrot, diced
1/2 t red chili flakes (optional)
2 T your favourite curry paste (I used Patak’s Korma Curry Paste)
1 c red lentils, rinsed
1 head of cauliflower, trimmed and cut into florets
3 c vegetable stock
1 lemon, juiced
salt & pepper
In a large pot, melt the coconut oil over medium-high heat. Stir in the onions, garlic, ginger, carrot and chili flakes and let soften for a few minutes, stirring around a bit. Spoon in the curry paste, along with the rinsed red lentils, giving things a good mix. Pour in the stock, bring to a boil and then reduce heat to medium-low, add in the cauliflower and cover. Simmer for 20-25 minutes until lentils are mushy and cauliflower is tender, adding more stock or water if you feel it needs it. Remove from heat, squeeze in lemon juice and adjust seasoning by adding a bit of salt and pepper. Serve over rice or your favorite grain.