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!
It’s not even 10am and I have been on a roll today. My two real goals of the day are to make Momofuku’s compost cookies and to grill out dinner tonight. Neither have happened.
I have been busy in the kitchen, though. I made Minimalist Baker’s 5 minute espresso brownies earlier this week for me. Brian asked to try one and didn’t like it(I love them). But he ever so casually mentioned that he likes when I make black bean brownies. Well, what did Minimalist Baker have up? A new recipe for black bean brownies. And they are good! So fudgy. Or is it fudgey?
In yesterday’s mail my copy of More peas, please arrived. I immediately earmarked several recipes that I wanted to make. Since I still have a load if mangos to use from last weeks sale, I converted the peach cornmeal muffins to mango cornmeal donuts. They’re ok, but nothing to write home about. I feel like my cornmeal may have been too coarse of a ground. Oh well. On to the next recipe.
I also sliced and got some veg marinating to throw on the grill tonight. A big dinner of zucchini, eggplant and portabella will be exactly what I need after some baked good sampling this morning. Along with a nice run once the weather warms up this afternoon.
Ugh. I can only get Sunday’s pictures to transfer right now, so this weekend’s post will be split into two with Saturday coming as soon as I can get things to work!
Sunday started out with a morning walk to Target. I needed to pick up a few things, including some corn. Brian did the grocery shopping a few days ago when I had put corn on the list. He accidentally picked up cans of cream style corn, which had me gagging at the sight. On my walk to Target, I saw this car. In fact, I see it every time I walk to Target. It has a flat tire and hasn’t moved in months and totally reminds me of the car in Harry Potter than Ron and Harry flew into the Whomping Willow.
After meeting my friend Katie at the track and going for a run(for the 3rd time this week), I was hungry! I made myself a giant lunch of a veggie patty, a broccoli potato pancake, some fruit and tortilla chips and jalapeno greek yogurt dip.
I took advantage of the Whole Foods one day special on Friday and picked up 10 mangoes. I like mangoes so much that I don’t even mind that I’m allergic. It’s not a severe allergy, but if I’m not careful, my lips swell up.
Knowing that they were going on sale, I started looking up recipes while I was at work last Friday. I decided on a whole wheat mango ginger scone. DE-licious!
Later in the afternoon I began assembling a healthier version of Shepard’s pie. Since I was combining 3 separate recipes, I did not properly scale back the portions and had this before the potatoes were added to the top. Ooops. Looks like we will be having a lot of leftovers!
I was so busy(in a good way) this weekend that the weekend seemed like it lasted for a whole week. Can’t wait to update you on Saturday and post some of these recipes!