Careme

Instructions

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1. 1.

   Trim 1 small head cauliflower into 1-inch florets, aiming for about 1 lb trimmed florets. Dice 1 medium yellow onion.

2. 2.

   Prepare the spice mixture:

   • 3 garlic cloves, minced
   • 1 tablespoon finely grated fresh ginger
   • 2 teaspoons ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Keep this mixture beside the stove.

3. 3.

   Rinse 1 cup dry red lentils in a fine-mesh strainer and drain. Squeeze 1 lemon and measure 2 tablespoons juice. Chop enough cilantro to make 2 tablespoons.

4. 4.

   Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds, until fragrant. Add the diced onion and 1 teaspoon fine sea salt; cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

5. 5.

   Add the spice mixture and stir for 1 minute. Add the rinsed lentils, 2 1/2 cups water and 1/3 teaspoon fine sea salt. Bring to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally.

6. 6.

   Stir in the cauliflower florets. Cover and simmer gently for 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have formed a creamy sauce. If the curry becomes too thick before the cauliflower softens, add 1/4 cup water.

7. 7.

   Remove from the heat and stir in the measured lemon juice. Divide the curry between two shallow bowls and scatter the chopped cilantro over the top.

Want more detail? See the temperature guide.