I love curry! This is one of my favorite anti-inflammatory comfort food dishes. You can choose to eat this with rice, but I prefer it as a soup or stew. I tend not to measure things, as most of my recipes are adjustable to taste. I did however measure the spices when I mixed together my curry spice powder. I used this recipe from Whole New Mom. This one is nice and mild, which is good for sharing your food. Not everyone likes things as spicy as me! You can also use any curry blend of your choice, or adjust her recipe to taste, or just guess and test which is what I usually do if I don’t have a blend pre-made.
Vegan: Cauliflower & Yellow Lentil Dal Curry
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- ¾ lb yellow lentil dal
- curry powder to taste
- ¾ of a cauliflower or just add in as much as you wish
- himalayan sea salt to taste
Instructions
- Soak lentils overnight with a little bit of lemon juice. This will help get rid of the phytic acid in beans, and prevent the gas.
- Rinse, then boil beans in pot of water for about ten minutes. When it's mush, it's ready.
- Add in curry powder to taste.
- (Optional) Bulk up dish without adding calories by adding chopped cauliflower, then continue to cook until cauliflower is at preferred level of mushiness. This is a great substitute if you prefer potatoes in your curry.
- Add some cayenne pepper, hot sauce, or spicy chutney to the dish to give it some heat.