Cauliflower And Yellow Lentil Curry


  • 1 onion, finely diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1/ 2 teaspoon turmeric
  • 1/ 2 teaspoon curry powder
  • 4 tablespoons red curry paste
  • 3 cups low sodium vegetable broth
  • 2 cups water
  • 16 ounces yellow lentils
  • 1 head cauliflower, cut into bite-sized pieces
  • 2 cups frozen peas
  • Salt, to taste
  • White rice, cooked


  • STEP 1

    Heat a large skillet over medium heat. Sauté onion in oil until translucent, 3-5 minutes. Add garlic, ginger, turmeric, and curry powder. Sauté another minute.

  • STEP 2

    Add red curry paste and mix while sautéing another 30 seconds. Pour in low-sodium veggie broth and water. Bring to boil, and mix in yellow lentils. Stir and reduce heat to a simmer. Simmer uncovered until lentils tender, about 20 minutes.

  • STEP 3

    Add chopped cauliflower to the soup. Simmer until cauliflower is cooked. Stir in frozen peas and heat another few minutes. Season with salt, to taste. Served over cooked white rice.

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