LENTIL CAULIFLOWER CURRY

LENTIL CAULIFLOWER CURRY

Rating: 4.5 out of 5.
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LENTIL CAULIFLOWER CURRY

A slow cooked lentil cauliflower curry…

This lentil cauliflower curry came together so easily using what few ingredients I had on hand. But, it’s really all about the spices when it comes to curries. That and letting them simmer to develop more depth in their flavour profiles. So, although it may be simple to make, this recipe does take some time. It doesn’t require all that much work, but giving it time to let the flavour develop will take your curry from just okay to incredibly delicious. Serve on a bed of basmati rice or with a side of naan bread and enjoy!

LENTIL CAULIFLOWER CURRY

Want to try some other curry recipes?

Coconut Red Thai Curry

Butter Chicken

LENTIL CAULIFLOWER CURRY

Lentil Cauliflower Curry

A slow cooked curry full of perfectly spiced lentils and cauliflower
Prep Time 8 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Indian

Equipment

  • Large pan

Ingredients
  

  • 540 mL green lentils canned; drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 small tomatoes chopped
  • ¼ cup butter
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • ½ tsp chili powder
  • tsp salt
  • 1 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Combine the spices and set aside.
  • In a large pan, over medium-high heat, melt half the butter and sauté the onion for 2 minutes.
  • Turn heat down to medium, add the rest of the butter, garlic and spices. Continue to sauté for 3 minutes. Add the diced tomatoes and tomato paste and cook for an additional 2 minutes. Add the water, cauliflower, and lentils. Turn down to a simmer, cover with a lid and simmer for 1 hour.
  • Serve over a bed of basmati rice or with a side of naan and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cauliflower, Coconut Red Thai Curry, lentil, lentil cauliflower curry

COCONUT RED THAI CURRY

COCONUT RED THAI CURRY

Rating: 3.5 out of 5.
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coconut red thai curry

Here in Ontario, we’ve officially skipped spring and jumped straight into summer. With no time to let our bodies adjust to this sudden heat wave, sometimes the best way to temper your body is by eating a hot dish instead of a cold one, so here’s a deliciously fresh vegan Coconut Red Thai Curry that will help your internal temperature adjust to this sudden burst of summer.

With minimal equipment, fresh ingredients, and so many options to make this suit your own taste buds, this quick and easy 30 minute dinner is perfect for a busy schedule.

Not vegan?

Not vegan or don’t like vegan food all that much? Don’t worry! This coconut red Thai curry definitely doesn’t have to be exclusively vegan. We’re still very much in quarantine so this dish was whipped up with whatever I had left in my fridge and pantry, but you can easily substitute the chickpeas for any other protein you like.

coconut red thai curry

Alternative options:

  • Replace the chickpeas with chicken or seafood and you still have yourself a yummy and fresh curry.
  • If you’re not the biggest fan of coconut, I’d recommend cutting the amount of coconut milk in the recipe in half and in turn add more broth instead. However, if you do this, you may need to add a bit of cornstarch (mixed in with the broth before adding it to the curry) to thicken it up.
  • If you don’t like coconut at all, you can omit the coconut milk, but I’d recommend replacing it with some heavy cream to ensure you’re left with a curry like thickness. If you use broth only, this will end up being more of a soup than a curry.

Want to try another curry? Click here for my butter chicken recipe!

Coconut Red Thai Curry

A fresh vegan red thai curry full of vegetables and coconut flavour.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • Large pot

Ingredients
  

  • 2 small carrots peeled and julienned
  • 1/2 red bell pepper julienned
  • 1/2 green bell pepper julienned
  • 1 medium yellow onion julienned
  • 2 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 cup bean sprouts
  • 1 can coconut milk
  • 1 tbsp olive oil
  • 1 tbsp ginger minced
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1 lime juiced
  • 1 tsp rice vinegar
  • 2 tbsp red curry paste store bought or homemade
  • 2 tsp soy sauce
  • fresh cilantro for garnish
  • 1 cup uncooked rice for serving; cook as per instructions

Instructions
 

  • In a large pot, on medium heat, add the olive oil and sauté the onions for about 1-2 minutes. Add the bell peppers and carrots and continue to sauté for 2 minutes. Add the garlic, ginger and salt and sauté for an additional 2 minutes.
  • Add the chickpeas, soy sauce, red thai curry paste, rice vinegar and lime and mix until well combined. Cook for 2 minutes.
  • Add the broth and bring to a boil. Immediately turn the heat down to a simmer and add the coconut milk. Simmer for about 10 minutes.
  • Add the bean sprouts and continue to simmer until they are the texture of you're liking, which personally I let simmer for about 2-3 minutes.
  • Serve on a bed of the rice of your choosing and garnish with fresh cilantro.

Notes

If you don’t like rice, you can also serve this delicious Vegan Coconut Red Thai Curry over some rice noodles. 
 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword coconut, Coconut Red Thai Curry, curry, Red Thai Curry, Thai, vegan

BUTTER CHICKEN

Rating: 5 out of 5.

For my first post, I just had to share my all time fan favourite recipe, butter chicken. This recipe takes time to build it’s flavours, but the end result is absolutely to die for. My version has a bit of a kick to it, but don’t worry, you can omit the spice factor if that doesn’t suit your taste buds.

Did you know?

During this quarantime, Butter chicken is the most ordered takeout dish during In Canada? With all that time on your hands, why not give this easy butter chicken recipe a shot!

BUTTER CHICKEN

The prep and actual cooking of this dish doesn’t take long, but the key is to let this curry simmer for at least 2 hours to absorb and build all of it’s delicious flavours. Trust me, if you’re looking for a quick curry than this is not the recipe for you.

This recipe is also vegetarian friendly as the chicken breasts can easily be substituted with chick peas. Serve over a bed of basmati rice and/or some lightly toasted naan and you have yourself a wonderfully comforting and tasty dish.

BUTTER CHICKEN

Pat’s Butter Chicken

A creamy, buttery and comforting curry.
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: butter, chicken, curry
Servings: 8
Author: Fork&Flora

Equipment

  • Large pot

Ingredients

  • 3-4 chicken breasts, cubed You can also use 6-8 deboned chicken thighs or 1 can of chickpeas for a vegetarian version
  • 1/4 cup salted butter
  • 8 cloves garlic, minced
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 1/4 cup ginger, freshly grated or minced
  • 473 ml heavy cream
  • 1 lg yellow onion, diced
  • 156 ml tomato paste
  • 796 ml tomato sauce
  • 2-3 jalapenos, diced Control the spice level by removing jalapeno seeds for less of a kick or omit the seeds entirely for no kick at all. Personally, I like mine to have a bit of a kick so I generally add 3 diced jalapenos and the seeds of 1.5 jalapenos.

Instructions

  • Combine the cumin, coriander and salt in a small bowl, set aside.
  • *Cube chicken breasts into bite sized pieces. In a large pot, melt 2 tbsp of butter on medium high heat and add in chicken. Use half of the spice mix on the chicken and cook chicken pieces for approximately 2 mins on each side until lightly browned. Remove chicken from the pot.
  • Add remaining butter and onion to the pot. Cook for about 2 mins, until onion begins to become translucent. Add remaining spice mixture, garlic, ginger and jalapenos. Sauté until vegetables are cooked, about 4 minutes. Return chicken to the pot.
  • Stir in tomato paste and tomato sauce until well combined.
  • Add the cream and bring to a boil. Immediately turn down to simmer and let the curry simmer for at least 1 hour, preferably 2 hours to let the flavours develop.
  • Serve over basmati rice and/or naan.

For a vegetarian version:

  • *Add the can of chickpeas a minute after adding the remaining spice mixture, garlic, ginger and jalapenos to the pot.

Notes

It is absolutely key that you let this curry simmer for a minimum of 1 hour, but for best results simmer for 2 hours. 
 
Did you make this recipe? Tag @forkandflora on Instagram!