Purple Cauliflower, Carrot & Two Lentil Curry

Some cosmetic changes here- what do you think?  I think I’m pretty content with it considering my severely limited technical skills.  I’m not even going to tell you how much time I spent on it.  I guess I have “Sandy” to thank for this. Or “Frankenstorm” or whatever they’re calling this wicked rain for the next 5 days?!? I hope everyone is in a safe and dry place.  Do I really need to fill my bathtub with water??

I am loving all things lentils right now.  I feel like I need to make up for lost times we should have had together.  So I will do my best not to put up 100 lentil recipes in the next month but I can’t promise anything.  I am the type of person that when I find a new ingredient or a forgotten favorite, I eat it relentlessly until I get sick of it.

I’m loving lots of cauliflower lately too.  It’s such a modest vegetable with its white, lackluster appearance you would never know it is a “superfood”.  Packed with nutrients, fiber and oh this lovely purple variety has anthocyanins which are scientifically proven to eat up cancer cells.  Who doesn’t love that?

So if you’re a regular visitor of my blog you know I’m a huge Indian food fan.  I have spiced up my eggs, sandwiches, and desserts with Indian spices like ginger, cumin, coriander and the latest favorite is fenugreek seeds.  I have mentioned them once before since they are filled with lots of health benefits you would never suspect.  Some health benefits in just 1 tbsp is they have 20% RDA of iron, 3 grams protein, 3 grams of fiber, and trace amounts of copper, calcium, zincmanganese and magnesium.  They have also been used medicinally for hundreds of years to improve those lovely female symptoms, as well as digestive troubles.  It has been clinically proven to help with insulin sensitivity and to have cardiovascular benefits.  So with the endless list of health benefits I have begun to add 1 tsp of seeds to my smoothies in addition to the regulars like turmeric, occasionally red maca powder and matcha green tea powder {typically not all together} With all the other ingredients you can’t even taste in a smoothie but be sure you have a good blender because you wouldn’t wanna chomp down on these tough little seeds.  Alternatively, you could grind to a powder first and then add.

But I digress from this lovely, very easy curry which I made to have ready for lunches or dinners.  It’s what you might call a “one pot wonder”.  Curries may seem quite intimidating with the sometimes lengthy list of ingredients and foreign spices, but it really is such an easy dish to make.  Plus then if you are not a huge spice or heat fan, you can lessen the amounts to suit your taste.  I definitely encourage you to dabble in Indian cuisine if you have not yet tried, it can be extremely healthy and comforting without much skill required.  Did I mention crazy delicious?!? Plus curries are so versatile you can make it with practically any seasonal vegetables.  I used carrots and cauliflower but feel free to use some of your favorites!

To prepare lentils:

1/2 cup red lentils, soaked at least 8 hours

1/2 cup green lentils, soaked min 8 hours

1.5 cups vegetable broth

small handful curry leaves

Directions:   {red lentils cook faster than green lentils, so if you need the “perfect” texture keep them separated from soaking to cooking.  I don’t mind and didn’t notice that one was more/less cooked than the other.}

Rinse them in a colander and check for stones or debris.

Soak them for at least 8 hours in filtered water- {this is not required but I soak all nuts, beans, seeds and grains to reduce phytic acid and make easier to digest}

Rinse again in a colander till water runs clear.

Put 1.5 cups vegetable stock in large pot and bring to boil.  Add lentils and reduce to medium simmer with lid on.  Check and stir.  You may need to add more broth depending on how you like your lentils.

When all the liquid is gone, add curry leaves and pour into a small bowl, set aside.

Ingredients for Curry:

1 tbsp extra virgin coconut oil

1 tbsp butter or ghee

1 tbsp fenugreek seeds

1/2 sweet onion chopped

1-2 cups baby carrots chopped roughly

2 tsp curry powder

1 tsp turmeric

1 tsp ground coriander

1 tsp cumin

2 tsp red chili powder

3 garlic cloves

1- 1 inch piece ginger minced or grated

1/2 can tomato paste

1 head cauliflower, purple or regular chopped

1/2- 1 cup vegetable stock

Directions:

 Use large pot and add coconut oil, butter or ghee.  Add fenugreek seeds and once fragrant add chopped onion and carrot, saute for 3 minutes.

Add dry spices and stir well to coat.

Add cauliflower, garlic, ginger, tomato paste, and vegetable stock.  Stir everything well and put lid on with medium simmer.  Check in 10 minutes for the cauliflower to be fork tender.  Taste and season as you like.

You could add fresh cilantro but I didn’t want it to overpower the curry leaves so I left it out.  You could also make it richer with canned coconut milk which is always delicious.

 

Now all I need is some fresh naan…yummm.

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3 thoughts on “Purple Cauliflower, Carrot & Two Lentil Curry

  1. Richa October 31, 2012 at 10:57 pm Reply

    i have never seen a purple cauli around here.. it looks so pretty! does it taste the same too?

  2. Rachel (Two Healthy Plates) November 15, 2012 at 7:10 pm Reply

    I could eat curry every day – this sounds great!

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