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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

What’s on the Farm Stand: Lentil, Cauliflower and Sweet Potato Curry

November 16th, 2015 · No Comments · Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Holland Koehler

Photo by: Wheatgrass and Wine

Photo by: Wheatgrass and Wine

Monday’s are a great way to reset our lives every week. It’s the perfect day to refocus on better choices for our week of meals. Spices and a little heat from capsicum can tame even the heartiest of appetites and also rev up our metabolism which is why I opted for a lentil, cauliflower and sweet potato curry with Turmeric, garlic and garam masala.

This dish is easy and versatile as you can use any late fall vegetables like cauliflower and any type of tuber or legume. In this case we chose sweet potatoes for a fiber-packed and beta-carotene fueled dinner. Try a pot of this warming curry for a family style Meatless Monday, or enjoy it solo and for leftovers throughout the week paired with rice, pita bread or a simple salad.

1 tbsp olive oil
1 medium white onion, finely chopped
2 cloves garlic, finely crushed
1 inch piece ginger, finely grated
1 tsp turmeric
1 tsp black mustard seeds
1 tsp garam masala
1 cup red lentils
4 cups Seasonedfork garden stock
1 large cauliflower, broken into large florets
1 large sweet potato, diced into 1 1/2 inch cubes

Heat the oil in a large pan over a medium heat and cook the onions until beginning to soften, about 3-4 minutes.

Add the garlic and ginger and cook for another 1 to 2 minutes.

Add the spices and lentils as well as the potato and stir well until coated.

Add the stock and simmer for 20 mins.

Add the cauliflower and cook for a further 10 minutes until the cauliflower and potatoes are tender.

Top with coriander and mustard seeds if desired.

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