This Lentil Curry fills your belly with nourishing vegetables and legumes and fills your kitchen with the mouth-watering scents of ginger, garlic, and spices–not to mention, the beautiful colors that come together in this dish. It’s a true feast for the senses.
Variety is the spice of life!
There are so many different types of curries in the world and they are so fun to make! Most curries include three components, with endless variations:
- spices- often cumin, coriander, chili powder, turmeric, garam masala,
- vegetables- commonly onion, ginger, garlic, carrot, potato, peas, tomato, cauliflower, eggplant
- protein- Beans or legumes like lentils and chickpeas are my favorites to use. This recipe features red lentils, which cook up quickly, and are oh so tender. However, you can also use meats like chicken, beef, lamb, or fish.
- Additions: coconut, broth,
I never make two curries the exact same way. It’s a dish that invites experimentation with spices, vegetables, and levels of spiciness. I’ve included measurements for ingredients in my lentil curry recipe that will make an outstanding dish, but please don’t feel married to the ingredients or measurements. Treat them as guidelines and adjust to your taste once you get a few batches under your belt. They and there are endless flavor combinations that make incredible curries.
Ingredients for Lentil Curry with Cauliflower and Peas
- 1 Tablespoon avocado oil, olive oil, or ghee (clarified butter)
- 1 medium onion, sliced or chopped
- 1″ piece fresh ginger, grated
- 1 teaspoon each: cumin seeds, ground coriander, mustard seeds, chili powder, turmeric, salt
- 3 large carrots, peeled and chopped into 1/2″ slices
- 1 cup red lentils
- 1 head cauliflower, cut into florets
- 1 cup frozen green peas
- 1 teaspoon Better Than Bouillon + 2 cups water (or vegetable broth)
How to make lentil curry:
- First, heat the oil in a large Dutch oven or heavy bottomed skillet over medium heat. I love my Le Creuset cast iron pot for making curry!
- Next, sauté the spices, ginger and sliced onion in the oil or ghee (clarified butter) over medium heat for 2-3 minutes. The spices will become very fragrant and the mustard seeds may begin to pop.
- Then add the sliced carrots and dry lentils to the pot, stir the bouillon into the water and pour over the lentils.
- When the water and lentils begin to simmer, add the cauliflower to the pot. It will steam as the lentils cook.
- Simmer for 20 minutes and then add the peas. You can certainly add them when you add the cauliflower, but they will lose the bright vibrant green color that we hold so dear.
- As the curry simmers, cook up a batch of Basmati rice, brown rice, or white rice. I love the nutty flavor of Basmati with this curry, but other types will work well, too. If you want to make the rice extra delicious, substitute coconut milk for one of the cups of water. YUM! If you do this, I’d recommend that you double the amount of rice you planned to cook as the coconut rice makes a beautiful rice cereal for breakfast the next morning. It’s a favorite in our house! Add cinnamon, brown sugar, raisins, almonds, apricots, pistachios–whatever toppings you like–as you would for oatmeal. Cook once and eat twice!
- To serve, place a hearty spoonful of rice in each bowl and ladle the delicious, aromatic curry on top or on the side. Garnish with cilantro or a dollop of plain yogurt if you’d like and dig in.
Variations and Substitutions
I’ll post more detailed recipes for these at a later time, but for now, here are some recipe variations to try!
- Eggplant and Tomato– substitute sliced or diced eggplant for the head of cauliflower and add a can of diced tomatoes with chilis (or 1 large fresh chopped tomato). I love adding a little coconut milk to this curry and usually add a teaspoon of anise seed or fennel seeds to this recipe, too. It adds a great low note to the curry.
- Potato and Spinach– Substitute diced Yukon gold potatoes for the cauliflower and stir them into the lentils to simmer. They go beautifully with the carrots, peas, and creamy lentils. Add 2 cups of fresh spinach leaves with the peas, or 1 cup thawed frozen spinach with the lentils. Increase the salt by 1/2 teaspoon.
- Eggplant and Sweet Potato- These go so well together! Add both instead of the cauliflower and add a teaspoon of garam masala if you have it. Sooo delicious!
- Roasted Cauliflower– If you have time, roast the cauliflower in the oven instead of steaming it. Chop it, toss it in olive oil and salt, and spread on a lined baking dish. Roast at 400° until it is browned. I’d recommend that you make two heads because it may disappear before dinner:)
I hope you enjoy the recipes and cooking up these delicious Lentil Curries!
Feel free to comment or share your favorite autumn recipes!
