Careme

Instructions

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1. 1.

   Rinse 1 cup dry red lentils in a fine-mesh strainer and drain. Cut 1 lb organic cauliflower into small, roughly 1-inch florets; peel and thinly slice any tender stem.

2. 2.

   Finely dice 4 oz yellow onion. Mince 3 garlic cloves and grate 1 tablespoon ginger, keeping the onion separate from the garlic and ginger.

3. 3.

   Heat 1 tablespoon canola oil in a heavy saucepan over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

4. 4.

   Stir the prepared garlic and ginger into the onion and cook for 1 minute. Add the following:

   • The rinsed red lentils
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1 teaspoon fine sea salt
   • 3 1/2 cups water

   Bring to a boil, then reduce to a gentle simmer and cook partially covered for 10 minutes, stirring occasionally.

5. 5.

   Stir the prepared cauliflower into the lentils. Simmer partially covered for another 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have broken down into a thick curry. If needed, stir in water 1/4 cup at a time to keep it spoonable.

6. 6.

   When the curry is nearly ready, place these spices together in a small dry bowl:

   • 1/2 teaspoon cumin seeds
   • 1/2 teaspoon fennel seeds
   • 1/2 teaspoon brown mustard seeds
   • 1/4 teaspoon nigella seeds
   • 1/8 teaspoon fenugreek seeds

   Heat 1 tablespoon canola oil in a small skillet over medium heat. Add the seed mixture and cook for 30–45 seconds, swirling, until fragrant and the mustard seeds begin to pop; do not let the fenugreek darken.

7. 7.

   Carefully pour the hot spiced oil over the curry and stir it through. Divide between two deep bowls, arranging a few cauliflower florets on top.

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