Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Cut 1/2 medium cauliflower head (about 1 pound) into small, bite-size florets, thinly slicing the tender stem. Dice 1 small yellow onion (about 4 ounces), and mince 2 garlic cloves. Squeeze 1/2 lemon to measure 1 tablespoon juice.

2. 2.

   Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the minced garlic, 1/2 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper; stir for 30 seconds.

3. 3.

   Add the rinsed lentils, 2 1/2 cups water, and 1 1/4 teaspoons fine sea salt. Bring to a boil, then reduce to a gentle simmer and cook, partially covered, for 8 minutes.

4. 4.

   Stir the prepared cauliflower into the lentils. Simmer, partially covered, for 15–18 minutes, stirring occasionally, until the cauliflower is tender and the lentils have collapsed into a thick sauce. Add water in 1/4-cup increments if needed to prevent sticking.

5. 5.

   When the curry is nearly ready, make the tempering. Heat 1/2 tablespoon neutral cooking oil in a small skillet over medium heat. Add 1 teaspoon black mustard seeds and loosely cover with a lid or splatter screen until they begin popping, about 30–60 seconds. Reduce the heat to low, add 1 teaspoon cumin seeds and 1/8 teaspoon fenugreek seeds, and stir for 20–30 seconds, just until fragrant; do not let the fenugreek darken. Remove from the heat and stir in 1/2 teaspoon ground black pepper.

6. 6.

   Stir the measured lemon juice and half the tempered spice oil into the curry. Divide between two shallow bowls, spoon the rest of the tempered spice oil over the top, and serve.

Want more detail? See the temperature guide.