Vegan Indian Curry with Cauliflower and Lentils

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 448 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 (14 ounce) can coconut milk
• 1 onion, finely chopped
• 2 teaspoons ground cumin
• ½ teaspoon ground turmeric
• ½ cup red lentils
• 3 tablespoons chopped fresh cilantro
• 1 large clove garlic, minced
• 3 tablespoons vegetable oil, divided
• 2 teaspoons ground coriander
• 1 head cauliflower, cut into small florets
• 1 pinch salt and freshly ground black pepper to taste
• 1 large carrot, peeled and diced
• 1 sprig fresh cilantro
• 1 (4 inch) piece fresh ginger, peeled and grated
• ¾ cup hot vegetable stock
• ½ cup frozen green beans, thawed

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.

Step 2

Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.

Step 3

Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.

Step 4

Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.