Ingredients
- 3 Tbs grapeseed or peanut oil
- 1 large onion, chopped
- 1 large chili pepper [jalepeno or Serrano], minced
- 2 large shallots
- ½ inch piece of ginger, peeled and grated
- 1 large potato, peeled and chopped
- 2 tsp curry powder
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp ground cumin
- 1 ½ cups red lentils, sorted and rinsed
- 4 cups vegetable broth or water
- 1 ½ - 2 pounds cauliflower [about one medium head] trimmed and sliced into small florets
- 2 Tbs chopped fresh cilantro
- 2 Tbs lime juice
- 1 ½ tsp salt
Directions
Have all of the ingredients chopped and readily at hand. In a large stockpot, heat the oil over medium heat. Sauté the onion and shallots until tender and translucent, 5-7 minutes. Add the grated ginger and chili and sauté for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the potatoes and stir-fry for another minute. Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10-12 minutes. They should turn light yellow and look mushy. Add the cauliflower, stirring to coat with the lentils. Partially cover and simmer for 20 minutes or until cauliflower is tender but not falling apart. Remove from heat and stir in chopped cilantro, lime juice and salt. Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly. Serves 4-6.