Red Lentil & Cauliflower Curry with Sauerkraut

Red Lentil and Cauliflower curry with sauerkrautThis Curry recipe is from Veganomicon – The ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero, but I have added the Sauerkraut as I feel it gives the dish an added zing and far more goodness. I hope you enjoy it.

Ingredients (Curry)
2 tbsp grapeseed oil
1 large onion
1 large chili pepper
2 large shallots
1 (1/2 inch or 12 mm) piece fresh ginger, peeled and grated
1 large parsnip, peeled and chopped
2 tsp curry powder
½ tsp turmeric
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground coriander
1 ½ cups red lentils, rinsed
4 cups vegetable broth
1 ½ to 2 pounds (700 to 900 grams) cauliflower, trimmed and sliced into small florets
2 tbsp chopped fresh coriander (cilantro)
2 tbsp lime juice
1 tsp sea salt

Method (Thermomix)
Place oil, onion cut into ¼’s, shallots and pepper into TM bowl
Mince on speed 5 for 5 seconds
Wipe down sides using spatula
Sauté at 100 degrees for 6 minutes on speed 1
Add grated ginger
Sauté at 100 degrees for another minute on speed 1
Add spices
Cook at 100 degrees for another 30 seconds
Add the parsnip
Stir at 100 degrees for 1 minute on reverse speed 2
Add the vegetable broth and lentils
Cook at 90 degrees for 15 minutes on reverse speed 2
Add cauliflower florets
Simmer at 90 degrees for 20 minutes on reverse speed 2
Add coriander and lime juice and salt
Mix for 30 seconds on reverse speed 2
Pour into covered serving bowl and allow to sit for about 15 minutes to allow the flavours to meld and for the mixture to cool slightly
Serve with sauerkraut*

Method (Conventional)
Have all of the ingredients chopped and ready at hand
In large stockpot, heat the oil over medium heat
Sauté the onion and shallots until tender and translucent (5 to 7 minutes)
Add grated ginger and chili
Sauté for 1 minute
Add spices
Briskly stir-fry for 30 seconds
Add the parsnip
Stir-fry for another minute
Slowly pour in the vegetable broth then stir in the lentils
Cover the pot; raise the heat to high, boil for 1 minute
Give mixture a stir then cover the pot and lower the heat to medium-low
Allow to simmer for 10 to 12 minutes until lentils turn light yellow and look mushy
Add cauliflower florets
Stir to coat with lentils
Partially cover and simmer for 20 to 25 minutes until cauliflower is tender but not completely falling apart
Remove from heat and stir in chopped coriander, lime juice and salt
Allow curry to sit covered for about 15 minutes to allow the flavours to meld and the mixture to cool slightly
Serve with sauerkraut*

*See method for making sauerkraut in recipes section under side dishes

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