Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1/2 medium head cauliflower into small florets, yielding about 1 pound. Toss on a large baking sheet with 1 tablespoon canola oil and 3/4 teaspoon fine table salt; spread in a single layer.

2. 2.

   Prepare the curry vegetables, keeping the tomatoes separate from the aromatics:

   • 1 small yellow onion (about 4 ounces), finely diced
   • 2 garlic cloves, minced
   • 2 teaspoons fresh ginger, finely grated
   • 2 medium Roma tomatoes (about 8 ounces), diced

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Roast the cauliflower for 25 minutes, turning once halfway through, until browned at the edges and tender. Make the rice and curry while it roasts.

4. 4.

   Rinse 1/2 cup dry basmati rice. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff.

5. 5.

   Meanwhile, heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds until fragrant. Add the prepared onion and cook for 6 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and stir for 30 seconds.

6. 6.

   Add the prepared tomatoes along with the following seasonings:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper
   • 3/4 teaspoon fine table salt

   Cook for 5 minutes, stirring and crushing the tomatoes, until they form a thick, fragrant mixture.

7. 7.

   Stir the rinsed lentils and 2 1/2 cups water into the tomato mixture. Bring to a boil, then simmer uncovered over medium-low heat for 18–22 minutes, stirring occasionally, until the lentils break down into a creamy curry. If it becomes too thick before the lentils soften, add 1/4 cup water.

8. 8.

   Divide the rice and lentil curry between two shallow bowls. Arrange the roasted cauliflower over the curry, keeping its browned edges visible, and serve hot.

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