I love cauliflower. I love curry. I’ve made a delightful red lentil soup before and curried lentils with cauliflower, but never yellow lentil curry with cauliflower. This one takes the prize! It’s the mango chutney for the win at the end! Recipe adapted from Pinch of Yum.
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1-2 tablespoons fresh grated ginger
- 2 tablespoons oil
- ¼ cup red curry paste
- ½ teaspoon turmeric
- ½ teaspoon curry powder
- 3 cups vegetable broth + 3 cups water
- 2 cups dry yellow lentils
- 1 head cauliflower, chopped into bite sized pieces
- 1 ripe banana, mashed
- mango chutney
- salt to taste
Prep your ingredients to make life easier:
Saute the onion, garlic, and ginger with the oil until soft.
Add the curry paste, turmeric, and curry powder and cook for another 1 minute, until fragrant.
Then, add the broth and water and whisk until incorporated. Bring to a boil.
Add the lentils and simmer for 20-40 minutes. Stir occasionally.
When the lentils are almost done, add the cauliflower and mashed banana. Stir to incorporate the banana. There should be enough liquid left in the pan to boil/steam the cauliflower. If there isn’t enough water left in the pan, add about 1/4 cup. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. The banana adds a nice creaminess to the dish.
Stir to combine and season with salt. When serving(on top of rice or not), top with a tablespoon of mango chutney and a nice amount of cilantro.
The chutney and cilantro really add a nice dimension of flavor to the dish. And I nearly licked my bowl clean. I couldn’t wait to eat this for leftovers all week!