Vegan Indian Curry with Cauliflower and Lentils

01Method

1. 1

   Warm 2 tablespoons of oil in a large saucepan over low heat. Add the onion and stir frequently until it becomes soft and translucent, about 10 minutes. Add the ginger, garlic, coriander, cumin, and turmeric, stirring constantly for 2 minutes. Add the lentils, pour in the vegetable stock, bring to a boil, then reduce the heat, cover, and simmer gently for 10 minutes.

2. 2

   While the lentils cook, heat the remaining tablespoon of oil in a skillet over medium heat. Cook the cauliflower florets until lightly golden, 2 to 3 minutes.

3. 3

   Add the browned cauliflower, coconut milk, and carrot to the lentil mixture. Return the curry to a gentle simmer and cook until all the vegetables are tender, about 10 minutes. Fold in the green beans and continue cooking for another 3 to 4 minutes.

4. 4

   Stir in the chopped cilantro and lemon juice. Adjust seasoning with salt and pepper. Transfer to a warmed serving dish and top with a sprig of fresh cilantro.