Vegan Indian Curry with Cauliflower and Lentils

Recipe View 10 mins Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a large saucepan over low heat. Add the finely chopped onion and cook, stirring frequently, until softened and translucent (about 10 minutes). Incorporate the grated ginger, minced garlic, ground coriander, ground cumin, and ground turmeric. Continue cooking, stirring constantly, for 2 minutes to release their fragrant oils.

Recipe View 10 mins Simmer Lentils: Stir in the red lentils and pour in the hot vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 10 minutes, allowing the lentils to soften slightly.

Recipe View 3 mins Brown Cauliflower: While the lentils are simmering, heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the cauliflower florets and cook until lightly browned, approximately 2-3 minutes, enhancing their natural sweetness.

Recipe View 10 mins Combine and Simmer: Stir the browned cauliflower, coconut milk, and diced carrot into the lentil mixture. Return the curry to a gentle simmer and cook until the vegetables are tender, about 10 minutes. Add the thawed green beans and cook for an additional 3-4 minutes until heated through.

Recipe View 3 mins Finish and Serve: Stir in the chopped fresh cilantro and lemon juice, brightening the flavors of the curry. Season with salt and freshly ground black pepper to taste. Spoon the curry onto a warmed serving dish and garnish with a sprig of fresh cilantro for an elegant presentation.