Vegan Indian Curry with Cauliflower and Lentils

Name: Vegan Indian Curry with Cauliflower and Lentils
Total time: 55
Yield: 4
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; 0.5 teaspoon ground turmeric; 0.5 cup red lentils; 0.75 cup hot vegetable stock; 1 head cauliflower, cut into small florets; 1 (14 ounce) can coconut milk; 1 large carrot, peeled and diced; 0.5 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

Recipe by Maggie Pannell from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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3 tablespoons vegetable oil, divided
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1 onion, finely chopped
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1 (4 inch) piece fresh ginger, peeled and grated
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1 large clove garlic, minced
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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0.5 teaspoon ground turmeric
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0.5 cup red lentils
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0.75 cup hot vegetable stock

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1 head cauliflower, cut into small florets
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1 (14 ounce) can coconut milk
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1 large carrot, peeled and diced
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0.5 cup frozen green beans, thawed
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3 tablespoons chopped fresh cilantro
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1 tablespoon lemon juice
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1 pinch salt and freshly ground black pepper to taste
•

1 sprig fresh cilantro

Instructions

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