Creamy Lentil and Cauliflower Curry (vegan) / Kremasti curry od leće i cvjetače (veganski)

This dish is absolutely amazing so I am definitely throwing it into our weekday meal rotation. I decided to serve the curry over rice to get even more meals out of it and sorted pretty much a whole week’s worth of food with one cooking. Also, I threw in the whole cauliflower stalk and leaves together with everything else, so nothing went to waste here.

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INGREDIENTS:

(Yields 8 servings / 0.79 EUR per serving / 6.37 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 chili pepper (0.13 EUR)

4 tomatoes (1.07 EUR)

1 head of cauliflower (1.33 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp salt (0.01 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups green lentils (0.80 EUR)

1 can of full-fat coconut cream (2.00 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Peel, wash and chop up all the vegetables. Don’t throw away any leaves or stalk of your cauliflower, just chop those up finely as well. Rinse lentils under running water in a colander. In a large pot, saute the onion on oil on high heat for a few minutes until slightly translucent. Throw in garlic and chili pepper, stir and cook for just a minute until fragrant, before adding in the tomatoes, the cauliflower stalk and any thick stems. Reserve the green part of leaves and cauliflower florets to add in later. Stir and cook for a few minutes. Add in curry powder, salt, parsley, lentils, coconut cream and veggie broth, then bring to a rolling boil.

Once your curry is boiling, reduce heat and simmer with a lid on for about 30 minutes. Stir occasionally and add a splash of water if needed. After 30 minutes stir in cauliflower florets and green parts of leaves, then cook for additional 10-15 minutes, until cauliflower is done to your liking. Serve over a bed of cooked rice.

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Ovo jelo je jako ukusno, pa ću ga radi toga definitivno ubaciti u naš redovan tjedni meni. Pošto sam curry odlučila poslužiti uz kuhanu rižu, dobili smo još više porcija i sa jednim kuhanjem sam riješila prehrambene potrebe za skoro cijeli tjedan (hura!!!). Također, iskoristila sam ne samo cvjetiće karfijola, već i cijelu stabljiku i listove, pa se ništa nije bacilo.

SASTOJCI:

(Za 8 porcija / 6,09 kn po porciji / 48,71 kn za sve)

2 žlice suncokretovog ulja (0.20 EUR)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 chili papričica (1,00 kn)

4 rajčice (8,00 kn)

1 glavica cvjetače (10,00 kn)

2 žlice curry praha (2,00 kn)

1 žličica soli (0,01 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice zelene leće (6,00 kn)

1 konzerva punomasnog kokosovog mlijeka (15,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Listove i stabljiku cvjetače nemojte baciti, već i njih fino nasjeckajte. Isperite leću u cjediljci pod tekućom vodom. U velikom loncu na ulju dinstajte par minuta luk na jakoj vatri, sve dok ne postane staklast. Ubacite češnjak i čili papričicu, promiješajte, te kuhajte samo minutu da sve zamiriši. Dodajte rajčice i tvrde stabljike cvjetače, s time da zelene dijelove i same cvjetiće sačuvate za kraj. Promiješajte i kuhajte nekoliko minuta. Ubacite curry, sol, peršin, leću, kokosovo mlijeko i temeljac, te pustite da zavrije.

Kada sve zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem tridesetak minuta, uz povremeno miješanje. Po potrebi dodajte malo vode, a nakon 30 minuta ubacite još i cvjetiće karfijola i zeleno lišće. Kuhajte još 10-15 minuta, dok cvjetača ne bude skuhana prema vašem ukusu. Poslužite preko kuhane riže.

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Creamy Lentil and Cauliflower Curry (vegan) / Kremasti curry od leće i cvjetače (veganski)

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