In the heart of a bustling market in a small town, I stumbled upon a vibrant array of spices and fresh produce. The aromas filled the air, mingling together to create an irresistible symphony of flavors. Inspired by the colors and textures, I decided to create a dish that celebrates the humble lentil while bringing in the warmth of spices and the creaminess of coconut. This Spiced Lentil & Coconut Curry with Roasted Cauliflower is not just a meal; it’s a journey through aromas, flavors, and memories.
Ingredients
For the Lentil Curry:
1 cup green or brown lentils
1 can (14 oz) coconut milk
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon curry powder
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
2 cups vegetable broth or water
Salt, to taste
Fresh cilantro, for garnish
For the Roasted Cauliflower:
1 medium cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper, to taste
Instructions
Begin by preheating your oven to 425°F (220°C). While the oven warms up, prepare the cauliflower. In a bowl, toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper until well coated. Spread the florets on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, or until golden and tender, flipping halfway through to ensure even cooking.
As the cauliflower roasts, it’s time to work on the lentil curry. In a large pot, heat a splash of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds, releasing their aromatic oils. Then, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Now, it’s time to add the spices. Sprinkle the curry powder, turmeric powder, and chili powder into the pot, stirring to coat the onions evenly with the spices. The kitchen will soon be filled with an intoxicating aroma! Add the lentils, followed by the vegetable broth (or water) and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender. Season with salt to taste.
Once everything is beautifully cooked, it’s time to serve. Ladle the creamy lentil curry into bowls, topping each with a generous handful of roasted cauliflower and a sprinkle of fresh cilantro for that vibrant touch. This dish pairs wonderfully with fluffy basmati rice or warm naan bread, making it a complete feast.
This Spiced Lentil & Coconut Curry with Roasted Cauliflower is not just a meal, but a celebration of flavors and memories. Each spoonful takes you on a journey, reminding you of the colorful markets, the warmth of spices, and the joy of sharing food with loved ones. Enjoy every bite!