Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
Support Humanitarian Efforts in Israel and Ukraine
My grocery store had some gorgeous organic cauliflower on sale this week. I knew that if I bought it, a meal featuring this brassica was in the offing. So I went to my favorite vegan blog, Pick Up Limes and came across a recipe for a delicious Roasted Cauliflower Lentil Curry. I have had very good luck with their recipes. But as a reasonably experienced cook, I am not afraid to make some changes to better suit our tastes. While I present the recipes with my changes, the blog is a wonderful source of clear, comforting and non-preachy information on everything vegan.
I love to cook and have the time to go the extra mile of doing certain things that can be purchased ready-made. Not only does it tend to be more cost-effective to make things myself, but it allows me to season things to my taste or cut them exactly the way I want. But if you don’t have the time or inclination, you can buy pre-cut cauliflower. You can also use canned or vacuum-sealed pre-cooked lentils. I do still remember what it was like to have a young family while attending graduate school full-time, so there is no judgment here.
On the other hand, lentils can be cooked ahead and refrigerated. And if you are going to the trouble of making them (honestly, they don’t involve much and there is no soaking necessary), you might as well make extra and you can use it throughout the week in salads or in pilaf. I’m just sayin’!
Don’t get scared off by the list of ingredients. If you love South Asian and Middle Eastern food, these should always be in your pantry. And don’t be afraid to tweak amounts. If you want more lentils or spinach, add it. And if you can’t be bothered to cook rice, buy some Naan, which seems to be carried everywhere these days.
Roasted Cauliflower and Lentil Curry tastes rich, creamy, with a bit of heat. It is oh so delicious while also being comforting. And when you can eat something that is this delicious AND healthy, well what are you waiting for? Make it this week!
A bit of wisdom shared. It took me MANY (too many) years to realize that a bit more time at the front end saved a lot of stress and mistakes at the back end. So have everything ready and set up BEFORE you start cooking or baking. You will thank me later.
Yield: 4 to 6 generous servings
Ingredients
Roasted cauliflower
1 medium to large head cauliflower, cut into bite-sized pieces (I like the variety of textures that a mix of some bigger and smaller pieces gives when roasted.)
2.5 Tablespoons neutral vegetable oil (I like Avocado Oil, but you could use canola or safflower, if you prefer.)
1 teaspoon garlic powder
2 Tablespoons tomato paste
1 teaspoon ground turmeric
1/2 to 1 scant teaspoon salt
3/4 teaspoon chili powder (I LOVE Rajasthan chili which has some mellow heat and an earthy flavor. I use it with so many things.)
Curry
2 cups uncooked brown or Basmati rice (Cook according to package instructions, which vary by brand and which rice you choose to use.)
1 Tablespoon neutral vegetable oil
1 medium onion, coarsely chopped
3 large cloves garlic, crushed
1 Tablespoon curry powder (I like Madras curry powder)
½ Tablespoon garam masala
½ Tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon salt
1⅔ cups (400 g or 14.5 oz. can) canned diced tomatoes
12 cherry or large grape tomatoes, halved
399 mL or 13.5 oz. can) of full-fat coconut milk
2.5 cups cooked brown lentils (If making yourself, I like to use Spanish Pardina lentils which are readily available. They cook up nicely in about 18 to 20 minutes and they retain their shape.)
About 4 cups (60 g) fresh spinach, thicker stems removed
Directions
Preheat the oven to 400 degrees F. Place the cauliflower pieces on a large baking sheet in a single layer. In a small bowl, mix up all of the ingredients under “Cauliflower.” Pour the mixture over the cauliflower and use your hands to mix things through. Be sure to get some of the seasoning mixture on each of the pieces.
Place the pan in the oven and roast for about 40 to 45 minutes, turning the pan half-way through. If you like your veg roasted more, go for it, but it will be ready at this point.
If you are cooking brown rice, you should probably start it now.
Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.
Then add the garlic and all of the spices. Stir continuously to toast for 30 – 60 seconds.
Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.
Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes. Serve over the rice or with Naan.
