Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Cut 1 small head cauliflower into 1-inch florets; peel and finely dice the tender stem, aiming for about 1 pound total. Dice 1/2 medium yellow onion, mince 2 garlic cloves, and grate enough ginger to measure 1 tablespoon. Cut 1 lime into wedges.

2. 2.

   Heat 1 tablespoon neutral cooking oil in a large, heavy saucepan over medium heat. Add 1 teaspoon black mustard seeds, partially cover to contain splattering, and let them pop for about 30 seconds. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 5 minutes, stirring, until softened.

3. 3.

   Add the prepared garlic and ginger and stir for 30 seconds. Add the following seasonings:

   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1 teaspoon fine sea salt

   Stir for 15 seconds, then immediately add 2 1/2 cups water and the rinsed lentils, scraping the bottom of the pan.

4. 4.

   Bring to a simmer over medium-high heat, about 3 minutes. Stir in the prepared cauliflower, cover partially, and reduce the heat to maintain a gentle simmer. Cook for 20–25 minutes, stirring occasionally, until the lentils collapse into a creamy sauce and the cauliflower is tender. If the curry catches or becomes too thick, stir in water 1/4 cup at a time.

5. 5.

   Stir in 3/4 cup unsweetened full-fat coconut milk and simmer uncovered for 3 minutes, until creamy and hot.

6. 6.

   Ladle the curry into two shallow bowls, arranging a few cauliflower florets on top. Serve with the lime wedges for squeezing over each portion.

Want more detail? See the temperature guide.