Curried Lentil Stew with Cauliflower and Peas
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 cup dried brown lentils, rinsed
- 4 cups vegetable broth
- 1 small head cauliflower, cut into florets
- 1 cup frozen peas
- 1/2 teaspoon salt
- Fresh cilantro, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about five minutes.
- Stir in the garlic and curry powder. Cook for one minute until the spices smell fragrant.
- Add the lentils and vegetable broth. Bring the mixture to a simmer.
- Add the cauliflower florets and salt. Cover and cook for 20 minutes, stirring once or twice.
- Stir in the frozen peas and cook uncovered for five more minutes until the peas are heated through and the lentils are tender.
- Ladle the stew into bowls and top with fresh cilantro.
Notes
Add the peas only at the end so they keep their bright color and slight pop. If the stew thickens too much on the stove, stir in a splash of broth or water to loosen it. Leftovers reheat well on the stovetop with a little extra liquid.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board