This Indian classic makes a wonderful vegetarian main and tastes so good on a chilly evening. Serve with naan and plain yogurt. This recipe makes 4 servings.
PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes
1 head of cauliflower, stemmed and cut into florets
3 tablespoons vegetable oil
1 large yellow or white onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 tablespoon black mustard seeds
1 tablespoon cumin seeds
1" fresh ginger root, peeled and, grated
1 14.5-ounce can chopped tomatoes
8 ounces split red lentils or yellow split peas
Bunch fresh cilantro leaves, roughly chopped
Preheat oven to 375 F.
Arrange cauliflower florets on a single layer on a baking sheet. Toss with 2 tablespoons oil and season with salt. Roast for 15-20 minutes until the cauliflower is fork tender but still has some tooth. Remove form heat and set aside.
While the cauliflower is roasting, heat a large skillet to medium-high. Add remaining tablespoon of oil and onions. Cook for 4-5 minutes or until the onions become translucent and begin to brown on the edges. Add garlic, mustard sees, cumin seeds and ginger and cook for 2 minutes more. Add the tomatoes and cook for 5 minutes. Add lentils and 2 1/4 cups water. Stir, reduce to a simmer and cook for 25-30 minutes or until the lentils/peas break down and thicken the mixture. Add cauliflower and cilantro, stir, season with salt to taste and serve.