Category: Vegetarian
Cuisine: American
Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
16 Mins
Total Time:
21 Mins
Ingredients
Adjust Servings
Instructions
- Heat a generous drizzle of olive oil in a large, deep pan over medium heat. Add the turmeric, cumin, and ground ginger to the oil and let them warm through for about 30 seconds, stirring so the spices bloom and release their aroma. Add the cauliflower and stir well to coat it in the spiced oil. Cook for 6 to 8 minutes, stirring occasionally, until lightly golden at the edges.
- Stir in the rinsed red lentils, then pour in the coconut milk and water or vegetable broth. Bring everything to a gentle simmer, then reduce the heat slightly. Let it cook uncovered for 15 minutes, stirring occasionally, until the lentils have softened and broken down into a creamy texture and the cauliflower is tender but still holding its shape.
- Season well with salt and black pepper. If the stew feels too thick, add a splash of water to loosen it to your preferred consistency. Remove from the heat and let it sit for a few minutes before serving. Serve warm, topped with fresh coriander, a drizzle of chilli oil, or a squeeze of lime for brightness.
