Lentils Kale Cauliflower Curry

Some evenings, just like you, I spent a lot of time scratching my head for meal ideas. But yesterday I didn’t want to waste my time and energy brainstorming for new recipes. So I went straight to the kitchen and started to scan my fridge. What happened next? I found a small bunch of kale sitting next to a pretty cauliflower. The very first thing that came to my mind was a kale version of dal palak. Kale + lentils + few cauliflower florets. Yumminess from scratch.

This lentil kale cauliflower curry packed with nutrition is perfect for those lazy days in the kitchen. All the ingredients in this recipe cook super quick which means you’ll be creating a fabulous curry in no time at all.

More Cauliflower recipes:

• Chilli Gobi or Chilli Cauliflower
• Gobi Manchurian
• Aloo Gobi
• Cauliflower and Potato Curry
• Cauliflower Crust Pizza
• Restaurant Style Gobi (Cauliflower) 65

Lentils Kale Cauliflower Curry

Delicious and healthy Lentils Kale Cauliflower Curry that's easy to make and super taste.

5 from 44 votes

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Course: Indian Vegetarian Recipes

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

MetricUS Customary

• ▢ 1 and ¼ cups red lentils masoor dal
• ▢ 3 cups roughly chopped kale
• ▢ 1 cup cauliflower florets
• ▢ 4 garlic cloves roughly chopped
• ▢ 1 teaspoon ground turmeric
• ▢ 1 teaspoon red chili powder
• ▢ Water
• ▢ Salt to taste

For Tempered Spices:

• ▢ 1 tablespoon oil
• ▢ 1 teaspoon cumin seeds
• ▢ ½ cup finely chopped red onion or shallots
• ▢ 2 dried red chilies broken into small pieces
• ▢ 1 sprig of curry leaves

Instructions

• Rinse red lentils under cold running water. Place them in a large pan. Cover with enough water (I used around 3 cups of water) and place the pan over medium-high heat. Cover with lid, and simmer until lentils are well-cooked.
• Add kale, cauliflower and enough salt. Stir in ground turmeric, red chili powder and garlic. Bring to a boil. Reduce heat, and cover with a lid. Cook until the vegetables are tender. Add more water if needed. Remove from heat. Set aside.
• To make the tempered spices, heat oil in a small frying pan over medium-high heat. Splutter cumin seeds. Add red onion (or shallots), dried red chilies and curry leaves. Saute, stirring, for 2-3 minutes, or until onions turn golden brown. Remove from heat.
• Add tempered spices to the lentil curry. Mix well. Serve warm with rice or roti.

Notes

You can use your favorite lentils in this recipe. I used red lentils (or masoor dal) as they cook really quickly.

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 145mg | Fiber: 9g | Sugar: 6g