Careme

Instructions

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1. 1.

   Cut 1 lb cauliflower into 1-inch florets, thinly slicing the tender stem. Finely dice 1 small yellow onion (about 4 oz), mince 2 garlic cloves, and grate enough ginger to measure 2 teaspoons. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. 2.

   Rinse 1/2 cup dry white rice and drain. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes while the curry finishes.

3. 3.

   Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon mustard seeds, cover briefly, and let them pop for 30–60 seconds. Add the prepared onion and cook uncovered for 5 minutes, stirring, until softened.

4. 4.

   Add the prepared garlic and ginger, then stir in the spices:

   • 1/2 teaspoon ground cumin
   • 1 teaspoon curry powder
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon red pepper flakes

   Cook, stirring, for 30 seconds, until fragrant.

5. 5.

   Add the rinsed lentils and prepared cauliflower with 1 1/2 cups water, 1/2 cup unsweetened coconut milk, and 1 1/4 teaspoons table salt. Bring to a gentle simmer, cover partially, and cook over medium-low heat for 18–22 minutes, stirring occasionally, until the lentils are creamy and the cauliflower is fork-tender. If it becomes too thick before the cauliflower softens, add 1/4 cup water.

6. 6.

   Squeeze 1/2 lemon to measure 1 tablespoon juice and stir it into the finished curry. Fluff the rice and divide it between two shallow bowls. Spoon the cauliflower-lentil curry alongside and over the rice, leaving some rice visible.

Want more detail? See the temperature guide.