The Times - Serving Waitsburg, Dayton and the Touchet Valley

While there are countless reasons why I try to include more vegetarian meals in my week, including the health and environmental benefits, it is for the love of vegetables that I truly crave them. When searching for vibrant vegetarian recipes I often turn to the cuisines of the Indian subcontinent, a part of the world specifically known for its extravagant and nourishing meatless dishes. This version of on an Indian classic includes two of my favorite ingredients, cauliflower and lentils, in a vibrantly flavored curry.

Ingredients:

3 tablespoons vegetable oil

1 large yellow onion, chopped

2 shallots, chopped

2 jalapeno or serrano chili peppers, minced (see notes)

1 (½-inch) piece fresh ginger, peeled and grated

2 teaspoons curry powder

1 ½ teaspoons Garam Masala spice blend (see notes)

½ teaspoon ground turmeric

1 large parsnip, peeled and chopped

2-3 cloves garlic, minced

4 cups vegetable broth or water

1 ½ cups red lentils, sorted and rinsed

1 ½ - 2 pounds cauliflower (about one medium-large head), trimmed

and cut into small florets

2 tablespoons fresh cilantro, chopped, plus more for serving

2 tablespoons fresh lime juice

Salt

Directions:

In a large Dutch-oven, or heavy stock pot, heat the oil over medium heat. Sauté the onion and shallots until tender and translucent, about 5 to 8 minutes. Add the grated ginger along with the chili pepper, and continue to sauté until very fragrant, about 1 minute. Next, add the dried spices and season with a pinch of salt, stirring quickly to incorporate and fry for about 30 seconds. Add the parsnip and garlic, and sauté for another minute.

Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high and bring to a boil for 1 minute. Give the mixture a stir, then lower the heat to medium-low to keep at a gentle simmer. Cover the pot and allow the lentils to simmer for 10 to 12 minutes. The lentils will become very soft and will turn a lighter yellow color.

Next, add the cauliflower florets, stirring to fully mix into the lentils. Partially cover the pot and continue to simmer for 20 to 25 minutes, until the cauliflower is tender but not mushy. Remove pot from the heat and stir in the cilantro, and lime juice. Season to taste with salt.

Allow the curry to rest for 15 minutes, covered, before serving to allow the flavors to meld. Taste and adjust seasoning as needed. Serve with buttered basmati rice in bowls garnished with more chopped cilantro.

Notes:

You can adjust the heat by the number of chilis used. For a milder flavor you could use poblano or Anaheim chili peppers instead of the jalapenos or serranos. Also, remove the seeds and membranes from the chilis for a milder flavor, or leave the seeds in for a spicier curry.

Garam Masala is one of the famous spice blends from India. There are many versions of the blend with most containing cumin, coriander, cinnamon, cloves, and black pepper. While you can often find Garam Masala in larger grocery stores, you can also make your own. For this recipe you could substitute ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and a heavy pinch of finely ground black pepper.

This hearty curry makes a delightful vegetarian meal. Serve with a side of sautéed greens or a crisp salad. To round out the meal, serve with buttered basmati rice and grilled naan-style flatbread. Enjoy!