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5 from 1 vote

Lentil and Fried Cauliflower Curry Bowls

Delish vegetarian dish!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 797kcal

Ingredients

  • 1 c farro medio, or emmer, or semi-pearled
  • 3 c broth or stock
  • ¼ Tablespoon salt depending on your stock
  • 1 c dry red lentils
  • 1 ½ c broth or stock
  • ¼ Tablespoon salt depending on your stock
  • several large handful greens spinach, kale, collards, chard
  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • handful toasted pinenuts

Red Curry Sauce

  • 1 Tablespoon butter
  • ¼ yellow onion minced
  • 1 Tablespoon red curry paste
  • 1 Tablespoon yellow curry powder
  • ½ Tablespoon garam masala
  • ½ Tablespoon salt
  • ¼ Tablespoon black pepper
  • 1 c tomato sauce
  • 1 c coconut milk
  • 1 c broth or stock

Fried Cauliflower

  • ½ head cauliflower chopped into florets
  • 1 c flour
  • 1 Tablespoon salt
  • 2 eggs
  • 2 Tablespoon milk
  • 1 Tablespoon onion powder
  • 1 Tablespoon ground mustard
  • 1 Tablespoon garlic powder
  • 1 Tablespoon salt
  • ½ Tablespoon dried parsley
  • 1 c panko bread crumbs
  • ¼ c flour
  • frying oil peanut or canola

Instructions

  • Cook farro by bringing 3 c broth and salt to a boil in a medium saucepan. Add farro, reduce heat to low simmer and cover for 25-30 minutes, or until grain is al dente.
  • Prepare sauce by melting butter in frying pan. Sauté onion over medium heat until translucent and soft. Add curry paste, curry powder, garam masala, salt, and black pepper, cook 1-2 minutes, or until well-incorporated and fragrant. Add tomato sauce, coconut milk, and broth. Simmer over medium/low heat until ready to serve and sauce has slightly reduced, darkened and thickened.
  • Cook lentils by bringing 1 ½ c broth and salt to boil, then adding red lentils. Reduce heat to low and simmer, covered, 15 minutes, or until al dente.
  • Fry cauliflower by preparing three dredging bowls and heating oil. In large frying pan, pour oil 1" deep and begin heating over medium heat. In first bowl, place 1 c flour and 1 t salt. In second bowl, whisk 2 eggs and milk. In third bowl, mix onion powder, ground mustard, garlic powder, salt, parsley, panko, and flour. Oil is hot enough when water flicked in begins to slowly sizzle (about 5 minutes of heating). Take several cauliflower florets and first dredge in flour/salt, then egg mixture, then panko mixture. Carefully drop cauliflower pieces into hot oil, they should immediately begin to sizzle, but not too violently. Pieces should lightly brown after 1-2 minutes, then flip over with metal tongs to fry other side. Once pieces are lightly browned, remove and let rest on paper towel-lined plate. Continue with remaining cauliflower.
  • For sautéed greens, heat olive oil and minced garlic in frying pan over medium heat. Heat several minutes, or until garlic has softened and is fragrant. Add greens and cook until softened, another 3-4 minutes.
  • Plate bowls by layering cooked red lentils, sautéed greens, and fried cauliflower over cooked farro, then topping with red curry sauce and toasted pine nuts.

Nutrition

Calories: 797kcal | Carbohydrates: 120g | Protein: 28g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 3906mg | Potassium: 1059mg | Fiber: 25g | Sugar: 9g | Vitamin A: 1960IU | Vitamin C: 14.4mg | Calcium: 119mg | Iron: 10.4mg