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.

vegan curry lentil soup

 

This soup was excellent.

vegan curry lentil soup (slightly adapted from it doesn't taste like chicken)

1 tablespoon oil

1 yellow onion, chopped

3 cloves garlic, minced

1/2 teaspoon ground ginger

3 cups vegetable broth

1 (28 ounce) can crushed tomatoes

1 cup lentils, rinsed

2 tablespoons curry powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

1 (15 ounce) can light coconut milk

1 handful cilantro (oops!  I forgot!!)

In a large soup pot, heat oil over medium high heat.  When hot add onion, garlic and ginger.  Saute 5 minutes.  Stir in broth, tomatoes, lentils, curry powder, cumin, salt and cayenne.  Cover and simmer.  Cook for 25 minutes or until lentils are cooked through.  Stir in coconut milk and heat through.

vegan tofu spring rolls

 

Don't let the words "vegan" and "tofu" scare you.  My family loved these.  My husband said they were even better than the spring rolls at his favorite restuarant Magenta.  My girls said they were the best they've had.  I gave them a sideways glance to make sure they were telling me the truth.  I'll be making these again for sure.

vegan tofu spring rolls (slightly adapted from the spruce eats)

8 ounces extra firm tofu, well pressed

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon sesame seed oil

1/2 teaspoon fresh ginger, minced or grated

1/4 head green cabbage, thinly sliced (I used bagged angel hair cabbage)

2 carrots, grated (I used bagged grated carrots)

2 blocks of brown rice noodles from Costco, cooked to package instructions or vermicelli

1 bunch fresh cilantro leaves

10 spring roll wrappers

hot water for wrapping spring rolls

sauce for dipping (we like sweet Thai chili sauce)

Prepare your tofu by pressing it well.  Slice the pressed tofu into thin strips.  Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and saute the tofu for 5-7 minutes just until lightly crisp.  Remove from the pan and place on paper towels to allow to drain fully.  In a large bowl, toss together the cabbag, carrots and noodles.  Submerge spring roll wrappers in hot water just until soft and pliable one at a time.  Place 1/4 cup of the veggie mixture on an individual wrapper horizontally and just below the centerline.  Place a few cilantro leaves on top and top with a slice of tofu.  Wrap the spring rolls.  Serve with a spicy Thai peanut sauce or sweet Thai chili sauce.