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Vegan Indian Curry with Cauliflower and Lentils

Vegan Indian Curry with Cauliflower and Lentils

 

  • 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

  • DIRECTIONS

    • 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.
  • NUTRITION FACTS (per serving)

    448 Calories
    33g Fat
    33g Carbs
    13g Protein

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