Cauliflower Curry with Lentils
4 servings
20 minutes
Cauliflower and lentil curry is an amazing combination of tender vegetables, aromatic spices, and the rich flavor of lentils. This recipe, inspired by German culinary traditions, blends Indian spices with a European approach to cooking. Cauliflower adds lightness and softness to the curry, while potatoes make it hearty and warming. Lemon juice and pickled onions add freshness and zest, creating a wonderful balance of flavors. This dish is perfect for vegetarians and lovers of rich aromas. Served with jasmine rice, one can enjoy the harmonious taste of each spoonful. Cauliflower and lentil curry is an ideal choice for those looking to try something new and surprise themselves with a wealth of flavors in a simple yet delightful dish.
1
Boil the rice in boiling water until cooked. Drain.
- Jasmine rice: 1 glass
2
Thinly slice the red onion into half rings. Finely chop the yellow onion. Mince the garlic. Remove seeds from the chili pepper and chop finely. Peel the potatoes and cut into small pieces to make about 1 cup. Cut the cabbage into small florets. Cut the cucumber lengthwise into 4 parts, remove the seeds, and chop into small pieces — 0.5 cup.
- Red onion: 20 g
- Yellow onion: 1 head
- Garlic: 2 cloves
- Green chili pepper: 1 piece
- Potato: 1 piece
- Cauliflower: 300 g
- Cucumbers: 1 piece
3
In a bowl, mix cucumber, red onion, vinegar, and lime juice. Cover with a lid and refrigerate for a couple of hours.
- Cucumbers: 1 piece
- Red onion: 20 g
- Vinegar: 0.3 glass
- Lime juice: 0.3 glass
4
Heat olive oil in a saucepan over high heat. Sauté yellow onion, garlic, and chili until soft for 4 minutes. Sprinkle with spices, add salt, and sauté for a couple more minutes.
- Extra virgin olive oil: 2 teaspoons
- Yellow onion: 1 head
- Garlic: 2 cloves
- Green chili pepper: 1 piece
- Ground cumin: 0.8 teaspoon
- Ground coriander: 0.8 teaspoon
- Turmeric: 0.3 teaspoon
- Coarse salt: to taste
5
Stir in the tomato paste. Then add lentils, potatoes, cauliflower, pour in the broth and water. Bring to a boil, reduce heat, cover, and cook until lentils are tender but not mushy, about 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes.
- Tomato paste: 1 tablespoon
- Red lentils: 1 glass
- Potato: 1 piece
- Cauliflower: 300 g
- Chicken broth: 1.8 glass
- Water: 0.5 glass
6
Serve by placing lentils on rice. Top with the mixture of red onion.
- Red lentils: 1 glass
- Jasmine rice: 1 glass
- Red onion: 20 g
