Ingredients

The following ingredients have 4 Servings
  • 1 cup dried green or brown lentils
  • 1 tablespoon canola oil ((or high-heat oil of choice))
  • 2 tablespoons red curry paste, (plus more to taste (I use 4 tablespoons))
  • 1 garlic clove, (minced)
  • 1 teaspoon freshly grated ginger
  • 1 (14 ounce or 400 ml) can light coconut milk
  • 2 cups cauliflower florets ((about 1/2 of a large crown))
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • Salt to taste
  • Cooked rice
  • Chopped scallions
  • Fresh cilantro

Instruction

  • Place the lentils into a medium pot and cover them with water.
  • Place the pot over high heat and bring the water to a boil. Lower the heat and allow it to simmer until the lentils are just almost fully cooked, but still a bit firm in their centers, about 20-25 minutes for green lentils, or 15-20 minutes for brown lentils.
  • Drain the lentils into a colander and set them aside.
  • Return the pot to the stove over medium heat and coat the bottom with oil.
  • When the oil is hot, add the curry paste, garlic and ginger. Sauté everything for about 1 minute, until very fragrant.
  • Return the lentils to the pot and stir in the coconut milk and cauliflower. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the mixture to simmer, uncovered, until the cauliflower is tender, about 8 minutes, stirring occasionally.
  • Remove the pot from heat and stir in the maple syrup and lime juice. Season the curry with salt to taste, and adjust any other seasonings to your liking.
  • Divide into bowls with rice, scallions and cilantro. Serve.