Careme

Instructions

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1. 1.

   Rinse 1 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear; drain.

2. 2.

   Cut 1 lb cauliflower into 1-inch florets, thinly slicing the tender core. Peel and finely dice 1 small yellow onion (about 4 oz). Dice 1/2 lb Roma tomatoes, keeping their juices.

3. 3.

   Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon; combine these as the aromatics. Chop 1/4 cup loosely packed cilantro leaves and tender stems, keeping them separate for finishing.

4. 4.

   Heat 1 tablespoon canola oil in a heavy, lidded pot over medium heat. Add the diced onion and cook for 6–7 minutes, stirring occasionally, until soft and lightly golden.

5. 5.

   Add the prepared aromatics and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

6. 6.

   Add the diced tomatoes and their juices. Cook for 4 minutes, stirring and pressing them with a spoon, until they begin to break down.

7. 7.

   Stir in the rinsed lentils, prepared cauliflower, 1 5/8 teaspoons table salt and 2 1/2 cups water. Bring to a simmer, then reduce the heat to medium-low and partially cover. Simmer gently for 18–22 minutes, stirring occasionally, until the lentils collapse into a creamy sauce and the cauliflower is tender. If the curry becomes too thick before everything is cooked, add water 1/4 cup at a time, up to 1/2 cup.

8. 8.

   Stir in 1 teaspoon garam masala and simmer uncovered for 2 minutes. Turn off the heat. Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir that juice into the curry.

9. 9.

   Divide the curry between two wide bowls, keeping some cauliflower florets visible on top. Scatter with the prepared cilantro and serve.

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