Hello my Dearest Foodies,
Indian food is one of my favorites, however, it's been a while since I made it. This is why I decided to finally make this BIG COMBO, lol.
I have several recipes for different types of lentils and chickpeas, but I always make this cauliflower with green peas and sometimes even with potatoes and carrots. And I usually make lots of it, because I can eat it for few days and I have to give some to my daughter, lol. She loves it too.
I am not sure, but maybe you find the amount of ingredients too high, although I did cut it down a little. However, it is difficult for me to create the recipe for smaller amount, because I am used to making so much. Anyway, this is the type of food that tastes better the next day, lol.
LENTIL MASALA
Lentil Masala with Curry Cauliflower
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS for 6 servings
• Balady lentils 2 cups (do not need to be pre-soaked)
• Water 4 cups
• Roma tomatoes 6 diced (or tomatoes of your choice)
• Garam Masala 1 tbs (store bought or recipe bellow)
• Turmeric powder 1/2tbs
• Cayenne pepper to taste
• Dry chili pepper flakes to taste
• Onion (minced)
• Ginger fresh, 2tsp (minced)
• Garlic 4 cloves (minced)
• Fresh coriander leaves 1/2 cup (only leaves)
• Coconut oil ¼ cup (or oil of your choice)
• Himalayan Pink salt to taste
GARAM MASALA
• Coriander powder 2tbs
• Cumin powder 1tbs
• Black pepper ½ tsp
• Cinnamon 1 tsp
• Cloves ½ tsp
• Cardamom ½ tsp
• Nutmeg ¼ tsp
PROCESS
• Bring the water with lentils to boiling, turn down the heat and cover with lid.
• Let it simmer until water evaporates. Taste If the lentils are tender; if not, add ¼ cup of water and cook few minutes longer.
• In the meantime, sauté onions with garlic and ginger until translucent.
• Add gradually all the spices while stirring and sauté for another minute or two. You may reduce the heat to make sure it doesn’t burn.
• When ready, add tomatoes and mix thoroughly. Cover with lid and let simmer for 15 to 20 min until mushy.
• Take it off the heat and transfer to a blender; blend until completely smooth.
• Mix well with lentil and add fresh coriander leaves,
• Serve with basmati rice and curry cauliflower.
INGREDIENTS for CAULIFLOWER
• Cauliflower, medium size (only florets)
• Green peas 1 cup frozen
• Turmeric powder 1tbs
• Cumin powder 2tsp
• Mustard powder 1tsp
• Coriander powder 1tsp
• Black pepper to taste
• Dry Chilli pepper flakes to taste
• Large onion (diced)
• Garlic 4 cloves (minced)
• Cilantro ¼ cup (only leaves)
• Pink Himalayan Salt to taste
• Coconut oil ¼ cup (or oil of your choice)
PROCESS
• Lightly steam the cauliflower florets with salt, for about 5min.
• Sauté the onions with garlic and ginger until translucent.
• Add gradually all the spices while stirring and sauté for another minute or two. You may reduce the heat to make sure it doesn’t burn.
• Add the cauliflower and green peas and stir thoroughly but gently, until you get completely covered in spices. You may add ¼ cup of water to help distribute it evenly.
• You may cover with lid for 5 minutes to make sure the green peas is cooked.
• Add coriander leaves and serve.
THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog
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