Indian Lentil Curry with Cauliflower, Mushrooms, and Carrots
🌟Main ingredient:Lentils
✨secondary ingredients: cauliflower and mushrooms
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
cup
dried
lentils,
rinsed
and
drained
1
small
head
of
cauliflower,
chopped
into
florets
8
ounces
mushrooms,
sliced
2
carrots,
peeled
and
sliced
1
onion,
chopped
2
cloves
garlic,
minced
1
teaspoon
ground
turmeric
1
teaspoon
ground
cumin
1
teaspoon
ground
coriander
1/2
teaspoon
ground
ginger
1
can
(14
ounces)
diced
tomatoes
2
cups
vegetable
broth
Salt
and
pepper
to
taste
Fresh
cilantro
for
garnish
Cooked
rice
for
serving
Cooking steps
In a large pot, heat some oil over medium heat. Add onions and garlic, and sauté until softened.
Add turmeric, cumin, coriander, and ginger, and stir to combine. Cook for another minute.
Add lentils, cauliflower, mushrooms, carrots, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are cooked and vegetables are tender.
Taste and adjust seasonings as needed. Serve the curry over cooked rice and garnish with fresh cilantro.
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