Description
Get more for your buck with a cauliflower stem recipe! The leaves & stem soften in this aromatic cauliflower stem curry. Ready in 40 minutes!
Ingredients
- 1 tbsp oil
- 1 tsp cumin seeds (3/4 tsp ground)
- 1 tsp coriander seeds (3/4 tsp ground)
- 1/2 large white onion, diced
- 1/2 tsp ground turmeric
- 1/8 tsp hot chilli powder
- 1 tbsp fresh ginger, minced or grated (1/4 tsp ground)
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 cup canned diced tomatoes with juices (see note if using fresh)
- 1 cauliflower stems and leaves only, chopped
- 1/2 cup split red lentils (rinsed)
- 1 cup chickpeas (optional)
- 2 cup vegetable broth (homemade for extra savings)
- 1 1/2 tsp garam masala
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Start by preparing the cauliflower stem and leaves. If the head of your cauliflower is still attached, cut out the core and leaves. You can discard the very bottom of the core which may be more dry and discard any leaves that are brown or very wilted. Chop the core and leaves into small pieces and wash them well. Allow them to drain and dry while you prepare the remaining ingredients.
- You can rinse your red lentils, chop the onion, mince the garlic and prepare the ginger so everything is ready to go once you start cooking.
- When ready, heat oil in a large saute pan. Toast cumin and coriander seeds for 1 minute.
- Add the chopped onion and cook for 2 minutes until softened. Season with salt and pepper.
- Add turmeric, hot chilli powder, garlic and ginger. Cook for 1 minute.
- Then stir in the tomato, cauliflower stem and leaves, rinsed and drained red lentils, and the chickpeas if using. (If you use canned chickpeas remember to drain them from the liquid and give them a rinse before adding them to the curry).
- Next, add the vegetable broth. Season again with a bit of salt and pepper. Bring the liquid to a boil and then reduce to a simmer.
- Simmer with lid on for 20 minutes or until the cauliflower pieces are soft and the lentils are tender.
- Finally, stir in the garam masala. Add more broth if desired and cook for another two minutes to combine the flavours.
- To serve, sprinkle with fresh cilantro if desired. Serve with brown rice and my Easy 2 Ingredient Roti.
Notes
Approximate Cost: If I use my homemade vegetable broth, this recipe costs me less than $2 in addition to my cost for the cauliflower which I will have used for another recipe! Consider making homemade broth from your vegetable scraps and cooking chickpeas from scratch for the best savings! The ½ cup split red lentils used in this recipe cost me less than 20 cents! If I use store-bought broth, canned chickpeas, and include the cost of my cauliflower; this recipe still comes in under $10 for me.
If using 1 cup diced fresh tomatoes feel free to add a little more broth to the curry as it cooks if the lentils are absorbing too much liquid for your liking.
If you don’t have the individual spices I use here you can try using 1 tbsp curry powder. Curry powder is a combination of some of the spices used here. You can taste the curry and add more seasoning near the end if needed.
The inspiration for this recipe comes from an Indian dish called “gobi ke danthal ki sabzi”. Check out a version of the traditional recipe on Ruchis Kitchen. I decided to add protein and tweak the traditional recipe in order to serve it as a main dish instead of a side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian inspired