Coconut Cauliflower Curry with Brown Basmati Rice
1 cup red lentils
2 1/4 cup water for lentils
Florets of a whole head of cauliflower
1/2 cup water for sauteing
1 large onion chopped fine
3 large white or cremini mushrooms halved and sliced
2 tsp fresh grated ginger
2 tsp coriander
1.5 tsp cumin
1/2 tsp kosher salt
1/2 tsp tumeric in curry
1/8 tsp tumeric in rice
4 Tblsp light coconut milk for curry
FOR THE RICE
1 cup brown basmati rice
1.5 cups water (I used the water from steaming the cauliflower)
1 minced carrot
2 finely chopped sun dried tomatoes
4 Tblsp light coconut milk for rice
1 Tblsp dry currants (or other dried fruit)
1. Wash and cut up the cauliflower and steam the florets in a large pot until they are cooked but not at all mushy. You can use the leftover water for making the rice.
2. Cook the red lentils - put lentils in a medium small pot, add the water and the 1/8 tsp tumeric, cook until totally soft so that you can whisk this and it will get all creamy. Cover and let it sit.
2. Chop the onion and slice the mushrooms, grate the ginger, and put this in a wide saute pan with the 1/2 cup water. This needs to be big enough to hold the whole curry. Add the herbs and the salt and the 1/2 tsp tumeric. Cook stirring occasionally until the onion softens and the mushrooms are nearly cooked.
4. Add the lentils, and half the coconut milk, stirring. Add the cauliflower and simmer covered for about 10 minutes. Serve spooned over rice, with a decorative bunch of cilantro or parsley leaves.