30 Minute Potato Cauliflower Red Lentil Curry Recipes

POTATOES MADRAS

Potatoes Madras image

This dish makes a colorful main dish for a dinner party. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.

Provided by DARKSTORM406

Categories Side Dish Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 ½ pounds potatoes, cut into 1/2 inch dice
2 ½ cups cauliflower florets
1 large onion, sliced
2 cloves garlic, crushed
1 tablespoon curry powder
½ tablespoon ground ginger
4 ounces dry red lentils
1 (14.4 ounce) can whole tomatoes, chopped
1 ¼ cups vegetable stock
2 tablespoons malt vinegar
1 tablespoon mango chutney
salt and pepper to taste
chopped fresh parsley for garnish

Steps:

Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 62.9 g, Fat 11.4 g, Fiber 16.7 g, Protein 14 g, SaturatedFat 1.8 g, Sodium 272.4 mg, Sugar 9.3 g

RED LENTIL AND CAULIFLOWER CURRY

Red Lentil and Cauliflower Curry image

This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written! This is best served over hot brown rice. Delicious!

Provided by PDX Meems

Categories Curries

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons coconut oil
2 large onions, chopped
1 piece fresh ginger, grated (about 1/2 inch big)
1 large carrot, peeled and chopped
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 cups red lentils, sorted and rinsed
4 cups vegetable stock
1 1/2-2 lbs cauliflower, trimmed and sliced into small florets (about 1 medium head)
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 1/2 teaspoons salt

Steps:

Have all the ingredients prepped and ready to go. Heat the oil in a stockpot over medium heat. Add the onions and cook about 5-7 minutes, until translucent. Add the grated ginger and cook 1 minute. Add the spices and cook for 30 seconds, stirring constantly, then add the carrot and cook another minute.
Pour in the vegetable stock and then the lentils. Cover the pot, raise the heat to high and allow to boil for 1 minute. Stir, cover the pot and lower heat to medium-low. Simmer the lentils for 10 minutes or until yellow and mushy,.
Add the cauliflower florets and stir to ensure they are evenly coated.
Partially cover and simmer for 20 minutes, until cauliflower is tender but not mushy. Remove from heat and stir in cilantro, lime juice and salt. Let the curry sit, covered, for about 15 minutes and then stir and serve over rice.

Nutrition Facts : Calories 426.8, Fat 12.7, SaturatedFat 9.3, Sodium 945.5, Carbohydrate 62, Fiber 13.9, Sugar 7.5, Protein 22.6

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