Careme

Instructions

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1. 1.

   Cut 1 small head cauliflower into bite-size florets, yielding about 1 pound. Peel 6 ounces carrots and slice into thin half-moons.

2. 2.

   Finely dice 1 small yellow onion (about 4 ounces). Mince 2 cloves garlic. Rinse 3/4 cup dry red lentils and drain.

3. 3.

   Rinse 1/2 cup dry long-grain white rice. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the curry while the rice cooks.

4. 4.

   Heat 1 tablespoon neutral oil in a large, deep saucepan over medium heat. Add 1 teaspoon black mustard seeds and cover briefly until they begin popping, about 30–60 seconds. Add the diced onion and cook uncovered for 5 minutes, stirring, until softened.

5. 5.

   Add the minced garlic 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 drained lentils, sliced carrots, 3 cups water, and 1 1/2 teaspoons fine sea salt. Bring to a boil, then reduce the heat and simmer partially covered for 8 minutes, stirring occasionally.

7. 7.

   Stir in the cauliflower florets. Simmer partially covered for 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have broken down into a thick sauce. If needed, add up to 1/2 cup water to keep the curry loose and spoonable.

8. 8.

   Mix 1 tablespoon seedless tamarind paste with 2 tablespoons warm water, then stir it into the curry. Simmer uncovered for 2 minutes; the finished curry should taste earthy, gently spicy, and distinctly tangy.

9. 9.

   Fluff the rice and divide between two shallow bowls. Spoon the cauliflower-lentil curry alongside and over part of the rice, keeping some golden cauliflower florets visible on top.

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