Green Lentil Cauliflower Curry Stew
Servings: 4 servings as main dish
Calories: 499kcal
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Ingredients
For the Lentils:
- 1 cup whole green lentils rinsed
- 3 cups Chicken broth or vegetable broth
- 1 bay leaf
- 1 garlic clove smashed
- Pinch of salt
Curry Base:
- 2 tbsp neutral oil
- 1 small onion finely chopped
- 3 garlic cloves grated
- 1 lemongrass stalk white part smashed
- 1 tsp grated ginger sliced
- 1 tsp ground coriander
- 1 tsp galangal powder
- ½ tsp turmeric powder
- 1 tsp chili powder optional
- 1 cup full-fat coconut milk
- ½ cup broth or reserved lentil cooking liquid
- 2 cups cauliflower florets
- 2 kaffir lime leaves
- 1 tsp coconut sugar or light brown sugar
- Salt
- Lime juice to taste
Optional Protein:
- 2 cups shredded rotisserie chicken extra-firm tofu, or tempeh cubes
Optional toppings:
- Crispy fried shallots / bawang goreng or fried onion
- Fresh herb like chopped cilantro leaves
- Drizzle of coconut cream
Instructions
Cook the lentils:
- Put chicken broth, garlic, bay leaf, and pinch of salt in a saucepan. Bring to a simmer and then add the lentils. Simmer for 12 minutes, until just tender but still firm.
- Save the liquid to add to the curry base later and set aside.
Prepare the curry base:
- Heat oil in a large pot. Sauté minced shallots and garlic until fragrant, about 2 minutes.
- Add coriander, turmeric, galangal powder, and chili powder and cook for another 30 seconds
Simmer the stew:
- Add bay leaves, lime leaves, lemongrass stalk, coconut milk, and broth
- Add cauliflower florets. Simmer for about 10 minutes until cauliflower is tender but not mushy
Add lentils and protein:
- Stir in lentils and simmer 5 minutes to heat through and to let lentils absorb the flavor and seasonings.
- Stir in the rotisserie chicken meat and stir to combine. Turn off the heat. Let them sit for about 10 minutes. Have a taste and adjust seasoning with salt, sugar, and lime juice.
Serve:
- Serve with steamed rice, cauliflower rice, flat bread, or crusty bread. Garnish with fresh cilantro, fried shallots/onion, and/or a drizzle of coconut cream if desired.
- This curry stew tastes even better the next day
Storage:
- Fridge: 4 days in an airtight container; reheat gently with a splash of water or coconut milk if needed. Freezer: Up to 3 months; thaw overnight in the fridge and reheat gently.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 39g | Protein: 37g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 1054mg | Potassium: 1060mg | Fiber: 17g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 7mg
