Description
Kerala cauliflower curry is a healthy & easy vegetarian Indian recipe filled with cauliflower, lentils, onion, shallots, garlic, ginger, cumin, garam masala, turmeric, nigella, hot chili, coconut milk, tomato, cilantro and cashew nuts.
Ingredients
1 cup of lentils
2 cups of water
1 medium cauliflower (cut into florets)
1 yellow onion (sliced)
1 shallot (minced)
2 cloves of garlic (minced)
1 inch of fresh grated ginger
2 tsp of cumin
2 tsp of garam masala
1 tbsp of turmeric powder
1 tsp of nigella
1 tsp of hot chili
1 can of coconut milk
6 small tomatoes (cut into halves)
A handful of fresh cilantro (minced)
1/2 cup of cashew nuts (crushed)
1 tsp of coarse sea salt
Salt and black pepper
Olive oil
Instructions
Rinse the lentils.
Put the lentils in a medium sauce pan.
Pour in 2 cups of water and heat on medium heat for 15 minutes after the water boils.
Remove from the heat.
Heat a large pot of water with a teaspoon of coarse salt until it boils.
Put the cauliflower florets into the water and cook for 4 minutes.
Remove from heat.
Meanwhile, heat a tablespoon of olive oil in a wok on medium heat.
Add onion, shallot and a pinch of salt and cook for 4 minutes.
Add the garlic and ginger and cook for a minute.
Add the lentils, the spices, 1/4 tsp of black pepper, a pinch of salt and cook for 2 minutes while stirring.
Add the coconut milk and cook for 10 minutes.
Add the cauliflower florets and the tomatoes, cover and cook for 5 minutes.
Add the cilantro and cook for a minute.
Serve and sprinkle cashew nuts on the top.
- Prep Time: 15 minutes
- Cook Time: 50 mins
- Cuisine: Indian
