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yellow onion ginger garlic handful cilantro olive oil curry powder coconut milk salt red lentils cauliflower serving
Viewed: 21 - Published at: 6 years agoIngredients
- 1 yellow onion, peeled and roughly chopped
- a 2-inch piece of ginger, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- Small handful cilantro, stems and all, plus more for serving
- 2 tablespoons olive oil
- 1 1/2 tablespoons curry powder
- a 14-ounce can coconut milk
- Coarse salt
- 1 cup split red lentils
- 1 cauliflower, cut into bite-sized florets
- Hot sauce for serving
Method
- Combine the onion, ginger, garlic and cilantro together in the bowl of a food processor and pulse until finely minced.
- Heat the olive oil in a large, heavy pot set over medium-high heat and add the mixture from the food processor along with the curry powder. Cook, stirring now and then, until the moisture is quite evaporated and mixture is fragrant, about 5-10 minutes.
- Add the coconut milk plus two cans' worth of water. Season the mixture to taste with plenty of salt and stir in the lentils and cauliflower.
- Bring the mixture to a boil, lower the heat to a simmer and cook until the lentils and cauliflower are softened and beginning to break down, about 25 minutes.
- Serve with plenty of roughly chopped cilantro and hot sauce if desired.
