Photo by Milton Das on Pexels
Indian Spiced Red Lentil Stew with Roasted Cauliflower and Garlic Naan
Red lentils simmered with cumin, turmeric, coriander, onion, garlic and ginger, thickened into stew with roasted cauliflower.
- 80 g red lentils
- 180 g cauliflower florets
- 5 whole garlic cloves
- 80 g onion
- 12 g fresh ginger
- 3 g cumin seeds
- 2 g ground turmeric
- 3 g ground coriander
- 25 ml vegetable oil
- 300 ml vegetable stock
- 70 g naan bread
- 2 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Toss cauliflower florets with 10ml oil, salt and pepper. Roast for 20 minutes until golden and crispy.
- Step 2
Meanwhile, heat 15ml oil in a large pan over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 3
Add finely diced onion and cook for 5 minutes until softened. Add minced garlic and ginger, cook for 1 minute.
- Step 4
Stir in turmeric and ground coriander, cook for 30 seconds until fragrant. Add red lentils and stir to coat.
- Step 5
Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally, until lentils break down into a thick stew.
- Step 6
Season with salt to taste. Fold in roasted cauliflower.
- Step 7
Warm naan bread in a dry pan for 1 minute per side. Brush with minced raw garlic.
- Step 8
Serve lentil stew in a bowl with garlic naan on the side.
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