Cauliflower Lentil Turmeric Stew

soups and stews May 02, 2018

I do what I do because I want to inspire you to get in the kitchen and learn that eat well doesn't have to be hard. There's this misconception that cooking is complicated. Is it really or is that a story that you're telling yourself because you haven't really learned how to do it? It starts with some basic concepts and having the right attitude to make it fun.

This stew is the perfect example of a basic recipe that you can play around with to make it work for you. It's full of the good stuff, easy to prepare and full of flavour. Nothing boring in my kitchen! Once you've made this you can try different things like adding fish, chicken or tofu and different vegetables to mix it up. I love the colour the turmeric adds. It looks like summer in a bowl. I also found the best hack; Turmeric Paste. It's a great time saver as it'll keep much longer than the root itself and will stay fresher than the powder.

I've also added a really easy Indian style quick bread called Chapati where I experimented with some chickpea flour. These are great for dipping and you can make them once and freeze for later so you'll have them on-hand anytime. 

Turmeric Cauliflower and Lentil Stew

  • 1 tbsp ghee or coconut oil
  • 1 medium head cauliflower, cut into bit sized pieces
  • 1 large yellow onion, diced
  • 1 tbsp cumin powder
  • 1 tbsp garam masala
  • 1 tsp sea salt
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 2 tbsp grated fresh turmeric or turmeric paste, or 2 tsp turmeric powder
  • 1 cup red lentils
  • 1 14 oz can coconut milk
  • 1/2 cup water
  • 1/2 cup frozen peas
  • 1 tbsp lime juice
  • 1/4 cup cilantro, chopped
  • 1/4 cup chopped cashews

Heat the ghee in a large shallow saucepan over medium-high heat. Add the onion and lower the heat and cook until soft and translucent. Add the turmeric, cumin, salt and garam masala and cook for 5 minutes. Add the garlic, ginger, cauliflower and half the lentils. Cook for an another 5 minutes. Add the coconut milk and water. Bring to a boil then reduce heat and cook for 20 minutes or until the cauliflower is tender. Add in the remaining 1/2 cup of lentils and the peas and cook for an additional 10 minutes until lentils are just soft but still hold their shape. 

Divide between bowls and serve cilantro and cashews. You can serve over rice, quinoa or the easy Chapati recipe below:

 

Cilantro and Garlic Chickpea Chapati

  • 3/4 cup chickpea flour
  • 3/4 cup all purpose flour
  • 1 tsp salt
  • 1/4 cup cilantro, minced
  • 2 cloves garlic, minced
  • 2 tbsp grapeseed oil

Mix all ingredients in a bowl until combined. Add water, 1/4 cup at a time until a dough forms (approximately 3/4 cup of water).

Roll dough into a long log and cut into 10 pieces. Roll each piece into about a 1/4 inch thickness and set aside.

Heat a skillet to medium-high heat. Cook each chapati for 2-3 minutes per side or until they puff up slightly and start to brown. Remove from heat and wrap in a dish towel to keep warm until serving. 

 

Makes approx 10 chapati.

 

*You can roll these out and keep in the freezer to cook as needed.*

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