Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry red lentils and drain. Trim 1 small head cauliflower to yield about 1 lb, then cut into bite-size florets and thinly slice the tender stems.

2. 2.

   Finely dice 1 small yellow onion (about 4 oz), mince 2 garlic cloves, and finely grate 1 tablespoon frozen baby ginger. Stir the coconut milk in its can until evenly combined, then measure out half of the 13.5-oz can.

3. 3.

   Combine the rinsed lentils with 2 cups water, 1/2 teaspoon ground turmeric, and 1/4 teaspoon extra-fine sea salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 10 minutes, stirring occasionally.

4. 4.

   Stir the prepared cauliflower and 1 teaspoon extra-fine sea salt into the lentils. Cover and simmer gently for 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have mostly broken down. If the mixture starts sticking, add water 1/4 cup at a time.

5. 5.

   While the cauliflower cooks, heat 1 tablespoon canola oil in a small skillet over medium heat. Add the prepared onion and cook for 6–8 minutes, stirring, until softened and lightly golden.

6. 6.

   Add the following to the onion:

   • The prepared minced garlic from 2 cloves
   • The prepared 1 tablespoon grated ginger
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground black pepper
   • 1/4 teaspoon red pepper flakes

   Cook, stirring, for 45–60 seconds until fragrant, then remove the skillet from the heat.

7. 7.

   Stir the measured coconut milk and the spiced onion mixture into the tender cauliflower and lentils. Simmer uncovered for 4–5 minutes, stirring, until creamy and spoonable; add 2–4 tablespoons water if needed to loosen.

8. 8.

   Divide the curry between two shallow bowls, arranging some cauliflower florets on top, and serve hot.

Want more detail? See the temperature guide.