Ingredients55 m servings 448
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Per Serving: 448 calories; 32.5 33 12.5 0 201 Full nutrition
ReviewsRead all reviews 5
I added 1/2 tsp of cayenne pepper and probably 1/2 Tbsp of salt and this recipe was still very bland. I would recommend increasing the spices by 25% and adding a full tsp of cayenne. Also when y...
Supper yummy! Could use a bit more spice and heat, but is good as is.
The lovely part of making Indian cuisine is the flexibility. I chose to use coconut oil, which is more traditional. I also seasoned with curry powder as I was out of turmeric. As with any di...
Delicious and easy to make. I added some chili powder to make it more spicy.