vegan indian curry with cauliflower and lentils

 

I can't remember the last time I purchased a head of cauliflower!  I wasn't even sure if anyone would eat it.  They sure did!  This dish was a winner.

vegan indian curry with cauliflower and lentils (allrecipes.com)

3 tablespoons oil (I used water)

1 oion, finely chopped

1/2 teaspoon ginger

2 teaspoons coriander

2 teaspoons cumin

1 teaspoon curry powder

1/2 teaspoon ground tumeric

1 teaspoon salt

1/2 cup lentils, rinsed

3/4 cup vegetable stock

1 head cauliflower, small florets

1 can light coconut milk

1 can sliced carrots, or use fresh

1/2 cup frozen green beans, thawed

1 tablespoon lemon juice

3 tablespoons cilantro

Heat water in a pan over medium heat.  Add onion and cook until soft.  Add ginger, garlic, coriander, cumin, turmeric and curry and cook for 2 minutes.  Stir in lentils and pour in vegetable stock.  Bring to a boil, reduce heat, cover and simmer 10 minutes.  Stir in cauliflower, coconut milk and carrots into the lentil mixture.  Bring the curry back to a gentle simmer and cook until the vegetables are tender (I cooked mine for 30+ minutes).  Stir in green beans and cook 3-4 minutes.  Stir in cilantro and lemon juice.