26 red lentil and cauliflower curry Recipes

red lentils or 8 oz yellow lentils, picked over, washed and drained, water, ball tamarind pulp, boiling water , in which to soak the tamarind pulp, turmeric, vegetable oil (i use coconut oil), brown mustard seeds, cumin seed, sambhar powder, whole dried red chilies, asafetida powder, fresh curry leaves, garlic cloves, crushed, desiccated unsweetened coconut (shredded ), chopped mixed vegetables (for example, cauliflower, zucchini, red bell pepper, okra, mushrooms, peas, brussels sprouts), firm tomatoes, peeled and chopped, vegetable oil, extra, garlic cloves, extra, finely sliced, fresh cilantro, chopped, to garnish

vegetable bouillon cubes (or 2 of the large ones), water, dried red lentils or 1 cup green lentil, diced tomatoes with juice, spanish onions or 1/2 cup white onion, chopped, garlic cloves or 2 tbsp, stalks celery, chopped, carrots, chopped, black beans or 1 (19 oz) can navy beans, drained and rinsed, chickpeas or 1 (19 oz) can firm tofu, head broccoli, zucchini , chunked, green beans, head cauliflower, barley, pasta, curry (add at the beginning if you want soup to be hot), cayenne pepper, coriander or 1/2-3/4 tsp cumin, salt and pepper

sunflower oil, onion, diced, curry paste, sweet potatoes, diced, vegetable stock, cauliflower or 7 oz broccoli, broken into florets, red pepper , seeds removed and sliced, green lentils, drained and rinsed, coconut cream, crumbled, fresh spinach leaves, yogurt

olive oil, cauliflower, sweet red peppers, onions, sweet potato, baby carrots, dry lentils, chick peas, roma tomatoes, garlic, ginger, curry powder, chicken stock, water, honey, salt