- 1 pcs onion
- 1 klump ginger (like the thumb)
- 3 cloves garlic
- 1 pcs red chili
- 1 tbsp neutral oil for frying
- 2 dl vegetable broth
- 1 pcs canned tomatoes
- 1 pcs canned cherry tomatoes
- 1 can coconut milk (whole and not light)
- 400 gram red lenses
- 1 pcs cauliflower
- 2 tsp garam masala
- 2 tsp turmeric
- 2 tsp cummin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 pinch salt
This Indian dish tastes very good and is full of nutrition. The use of lentils, beans and vegetables is very common in Indian cuisine. This dish is easy to make and popular whether you are a vegetarian or not.
Add the canned tomatoes and coconut milk. I prefer to use regular coconut milk and not the light version in this dish. Mix well to bring the pan to a boil.
I bought red lentils in brine so rinse the lentils well so all the brine disappears. Then add the lentils to the pan.
Cut cauliflower into coarse pieces. I also use the stem. I cut the stem into smaller slices or pieces. Also add the cauliflower along with the rest.
Mix well and turn down the heat to medium minus. Let the dish simmer for 10-15 minutes. I think it's good that the cauliflower is a little crispy. Taste the sauce with possibly more salt and a little lemon juice if you miss a little acid. I usually serve rice and possibly naan bread for this dish. A delicious and warming Indian vegetarian dish. Good luck.