This week I got a head of cauliflower in my CSA box. So I decides to make an Indian curry with red lentils and cauliflower. I found a recipe that seemed really good. However, I didn’t want to make the curry paste from scratch. Mostly because today was a really busy day but also because I didn’t want to go buy all the necessary spices. So I decide to tweak the recipe to suit my needs.
1 Head of Cauliflower, cut into florets
1 1/2 head of broccoli, cut into florets
1 large onion, chopped
1 1/2 cups dried red lentils, picked through and rinsed
14 oz can diced tomatoes
1 tsp chopped garlic. (2 cloves)
4 Tbs Madras Curry paste
2 1/2 cups of water
salt and pepper to taste
Roast the broccoli and cauliflower in the oven for 30 minutes at 375 degrees. Cook, onions and garlic until translucent. Add red lentils and saute for 2 minutes. Add tomatoes and water. Bring to a simmer for 30 minutes or until lentils are soft. Add broccoli and cauliflower and mix well. Cook for 5 more minutes.
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The result is a nice rich hearty curry that is tasty and mildly spicy.