Cauliflower Curry with Lentils and Spinach
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Cauliflower Curry with Lentils and Spinach

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 37%
CARBS 47G36% OF CAL
13G FIBER0G ADDED10G INTRINSIC25G OTHER10G TOTAL SUGAR
FAT 33G58% OF CAL
26G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, one-pan Indian curry with cauliflower, lentils, spinach, and coconut milk spiced with coriander, cumin, turmeric, and other warm spices. Nourishing and naturally vegan-adaptable.

mainindiancurrybeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup split red lentils (masoor dal) see notes on “timing”.
  • 2 cups boiling water
  • 2 tablespoons ghee (or for vegan use coconut oil) ( ***see note at bottom!)
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon fennel seeds
  • 2-3 fat shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons ginger, grated or finely minced (or use ginger paste)
  • 2-4 fresh or dried chilies (optional, for heat)
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt, more to taste
  • 1 teaspoon fenugreek leaves
  • 1 can full-fat coconut milk
  • 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.
  • couple of handfuls of baby spinach
PREP
15M
SODIUM
690MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.