Description
A quick and easy vegan Indian dish with tons of flavor all done in one pot. Easy to cook and quick to clean!
Ingredients
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- 1 tablespoons olive oil or ghee
- 1 onion, diced
- 1 teaspoon ginger, ground
- 1 teaspoon cumin seed, ground
- 1 teaspoon turmeric, ground
- 1 tablespoon curry powder
- 1/2 teaspoon red pepper, crushed
- 1 tablespoon garlic, minced
- 2 cup tomatoes, diced
- 1 cup cauliflower florettes, roughly dropped
- 3 cups vegetable stock/broth
- 1 cup lentils (yellow or red)
- 1/4 cup cilantro, minced
- Salt, to taste
- 6 cups basmati rice, cooked
Instructions
- Heat olive oil or ghee in large saucepan over medium heat. Add onion and sweat down until translucent.
- Add 1 cup of the tomatoes, cauliflower, ginger, cumin, turmeric, red pepper, curry powder, and garlic. Saute for 2 minutes, until fragrant.
- Stir in stock and lentils, bring to a boil.
- Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
- Add half of the cilantro and salt to taste, stir until combined.
- Serve on top of basmati rice with cilantro and the rest of the tomatoes sprinkled on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes