Vegan Indian Curry with Cauliflower and Lentils Recipe

Recipesfull introduces to you: Indian Recipes. (Vegan Indian Curry with Cauliflower and Lentils Recipe). 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.

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Vegan Indian Curry with Cauliflower and Lentils Recipe

Ingredients

3 tablespoons vegetable oil

divided

1 onion

finely chopped

1 (4 inch) piece fresh ginger

peeled and grated

1 large clove garlic

minced

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon ground turmeric

½ cup red lentils

¾ cup hot vegetable stock

1 head cauliflower

cut into small florets

1 (14 ounce) can coconut milk

1 large carrot

peeled and diced

½ cup frozen green beans

thawed

3 tablespoons chopped fresh cilantro

1 tablespoon lemon juice

1 pinch salt and freshly ground black pepper to taste

1 sprig fresh cilantro

Roomali Roti

World Cuisine

Directions

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.

Nutritional Information

Vegan Indian Curry with Cauliflower and Lentils Recipe

Servings Per Recipe:4

Calories: 447.5

% Daily Value *

Protein: 12.5g 25%

Carbohydrates: 33g 11%

Dietary Fiber: 10.5g 42%

Sugars: 7.2g

Fat: 32.5g 50%

Saturated Fat: 19.9g 100%

Vitamin A Iu: 3361.6IU 67%

Niacin Equivalents: 2.8mg 22%

Vitamin B6: 0.4mg 28%

Vitamin C: 74.9mg 125%

Folate: 106.5mcg 27%

Calcium: 100.8mg 10%

Iron: 6.4mg 36%

Magnesium: 79.2mg 28%

Potassium: 1020.6mg 29%

Sodium: 200.5mg 8%

Thiamin: 0.1mg 15%

Calories From Fat: 292.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.