How To make Cauliflower and Red Lentil Curry
1/2 c Red lentils, rinsed
1 sm Onion, chopped
2 ts Madras curry powder,
1/2 ts Salt
1/4 ts Turmeric
4 Plum tomatoes, chopped
4 c Cauliflower florets
1 Jalapeno pepper, halved,
-- seeded, thinly sliced 1 tb Vegetable oil
1 tb Cumin seeds
3 Cloves garlic, minced
2 ts Minced fresh ginger
1/4 ts Cayenne pepper
2 tb Fresh lemon juice
1 tb Chopped fresh cilantro
1 ts Sugar
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne. Serve over rice. "Eating Well" September/October, 1993
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Creamy Curried Cauliflower Lentil Soup (1 Pot!) | Minimalist Baker Recipes
Creamy, 1-pot, Indian-inspired, curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!
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Red Lentil & Cauliflower Curry - Veganuary as Fork 2020!
Red Lentil & Cauliflower Curry - Veganuary as Fork 2020!
1 Head of Cauliflower (cut into florets)
Seasoning Salt to Taste
1 large Sweet Vidalia Onion (sliced)
3 cups Red Lentils (dry)
3 Large Carrots (sliced)
1 can Full Fat Coconut Milk
1 Tablespoon Granulated Garlic
2 teaspoons Curry Powder
2 teaspoons Paprika
1 teaspoon Mustard Powder
1 teaspoon Sea Salt
Pepper to Taste
1 medium Purple and 1 medium Orange Sweet Potato (or 2 orange if you can't find the purple kind)
Water to cover
Season and roast Cauliflower at 375 degrees for 20-25 mins.
Put all of the remaining ingredients into the instant pot - give a good stir and just add enough water to barely cover. Cook at high pressure for 15 minutes.
Quick release and add roasted Cauliflower stirring well.
Serve over Rice & Greens of your choice. We also garnished with chopped Scallions & Lemon juice but some Hot Sauce would be a nice addition as well. Enjoy!
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Red Lentil & Cauliflower Curry | High Protein Vegan Meal | Healthy Dinner Idea
Hii!
Welcome back to another recipe video. As always, a page with the full recipe is toward the end of the video, so you can screenshot it.
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I made some red lentil curry for dinner and thought I'd share how to make it. It was just the right amount of curry flavor and pairs so nicely with rice! If you're looking for something very healthy, oil free, and very high in protein then you're in the right place!
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This dish is great for anyone!
If you're trying to...
•Lose weight and lose fat
•Build muscle
•Stay in shape
• Or you don't have any fitness goals
...it's a great dish to make!
Super high in protein, so it's very filling and satisfying. Keeps you full for longer, AND there's no compromise on the flavor, so even if you just wanna eat some good tasting food, this dish is for you!
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Hope you all enjoy an if you make the dish, go post it on Instagram and tag me!
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DELICIOUS YELLOW LENTIL RECIPE With Cauliflower (EASY & QUICK) | Gobi Moong Dal
Yellow Lentil Curry - Lentil Recipe - Cauliflower Lentil Curry - Vegan Recipes
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Ingredients Required For Making Yellow Lentil - Serves 6
For cooking dal -
* 1/3 rd cup yellow split lentils (moong dal). Can even use red lentils but skip the roasting part if using red lentils.
* 2 cups hot water
* 1 teaspoon turmeric powder
* 1 teaspoon salt
* 1 teaspoon oil
For cauliflower -
* 1 small head of cauliflower. Please cut medium sized florets. Cutting them too small will lead to breaking and becoming mushy.
*1 dry bay leaf
* 1 dry red chilli
* 1 teaspoon cumin seeds (jeera)
* 2 green chillies
* 1/4 th teaspoon hing (asafoetida powder)
* 1/2 teaspoon salt
* 1 teaspoon sugar (optional )
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon chilli powder
* 1 tablespoon grated ginger
* 2 medium to small tomatoes
* 1/4 th cup frozen green peas. If using fresh green peas add it after adding turmeric powder and chilli powder to cauliflower.
* chopped coriander leaves
* 1/3 rd cup hot water
* 3 to 4 tablespoons oil
*** Please note that the dal thickens up a lot once it cools down so please keep it bit runny when taking off heat or adjust consistency according to your preference. It stays good in the refrigerator for 3 to 5 days.
This tastes best with rice or any bread.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
The Red Lentil Curry Recipe I've been making EVERY WEEK!
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN RED LENTIL CURRY RECIPE TODAY!
LAY HO MA! You're in for a real treat today with this flavour packed and hearty dish. Join me in this episode and learn how to make a tasty red lentil curry recipe right in the comfort of your home! Let's begin
Ingredients:
1 cup basmati rice
1+1 cups water
1 onion
2 long green chili peppers
2 pieces garlic
2 tomatoes
1 cup red lentils
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1/2 tsp turmeric
2 tsp garam masala
1/2 salt
1 tsp sweet paprika
400ml coconut milk
few sprigs cilantro
Directions:
1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min
2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes
3. Rinse and drain the red lentils and set aside
4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar
5. Heat the sauté pan back to medium heat. Add the olive oil followed by the onions. Sauté for 2-3min. Add the garlic and chili peppers. Sauté for 2min
6. Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min
7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir)
8. Turn the heat off on the rice and let it steam further for another 10min
9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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