Cauliflower Lentil Curry
Our cauliflower and lentil curry is fairly simple and straightforward, with very few ingredients. This makes it the most perfect comfort food for your kitchen isolation cooking.
The recipe uses the five spice blend, Panch Phora. A heady, aromatic mix of five seeds – nigella, brown mustard, cumin, fennel and fenugreek mixed in equal proportions. When added to hot mustard oil or ghee, this spice blend transforms into a unique aroma that is hard to resist and it is likely that you will continue to have as a pantry staple for your Indian cooking repertoire.
- 1 cup split red or green lentils soaked overnight (or at least 4-6 hours)
- 1 small head cauliflower, broken into florets
- 4 tbsp mustard oil or ghee
- 1 red onion, finely sliced
- 2 tsp Latasha’s Kitchen Turmeric Spice Magic
- 1 tbsp whole Panch Phoron mix
- 3 garlic cloves, crushed to a fine paste
- 1 tbsp crushed ginger
- 2 large ripe tomatoes, finely chopped
- 3 green chillies, chopped
- Salt to season
- 2 handfuls fresh coriander leaves, chopped
- Cook the lentils with 3 cups water, salt and 1 tsp Turmeric Spice Magic until well done. Mash well with the back of wooden spoon and keep aside.
TIP: Cooking the lentils in a pressure cooker is ideal if you have one.
- Heat the mustard oil or ghee in a heavy deep pan and add the Panch Phoran whole spices. Let them pop slightly then add the sliced onions and sauté till the onions are light brown.
- Next add the garlic and ginger and cook for a further 3 minutes. Then add green chillies and tomatoes and cook it all down till the tomatoes turn soft.
- Add the remaining 1 tsp of Turmeric Spice Magic and cook on low heat for 30 seconds.
- Now add the cauliflower florets, mix well then add the cooked lentils, one cup of water and mix well again, seasoning with salt if necessary. Add more water if the curry looks too thick and cook on medium heat until the cauliflower is tender and cooked well.
- Garnish with coriander leaves.
TIP: You can make this curry as thick or thin as you like. Simply add more hot water to the cooked curry for a lighter consistency or leave it thick and creamy if you want to eat it with Indian rotis or naans. It can also be served with steamed rice and Chicken Dopiaza.