Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Rinse and pick over 1 cup dry lentils. Mince 2 garlic cloves and dice 1/2 lb Roma tomatoes, keeping the tomatoes separate.

2. 2.

   Cut 3/4 lb cauliflower into small, roughly 1-inch florets, thinly slicing any tender stems. Wash and roughly chop 1/2 bunch spinach (about 3 oz). Finely grate enough ginger root to measure 2 teaspoons.

3. 3.

   Heat 2 teaspoons canola oil in a medium saucepan over medium heat. Add the minced garlic and stir for 30 seconds without browning. Stir in 1/4 teaspoon ground turmeric, then immediately add the rinsed lentils, 3 cups water, and 3/4 teaspoon fine sea salt. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for 30–35 minutes, stirring occasionally, until completely tender. If the pan becomes dry before the lentils soften, add water 1/4 cup at a time.

4. 4.

   While the lentils simmer, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add the prepared cauliflower and 1/2 teaspoon fine sea salt. Cook for 3 minutes, stirring occasionally. Add 1/4 cup water, cover, and cook over medium heat for 5–7 minutes, until tender enough for the kids. Uncover and let any liquid evaporate. Transfer the cauliflower to a covered bowl, setting aside half for the kids and half for the adult.

5. 5.

   Once the lentils are tender, stir in the diced tomatoes. Simmer uncovered for 5–7 minutes, until the tomatoes soften. Mash a few spoonfuls against the side of the pan to thicken the curry, leaving most lentils whole. Cover and keep warm over very low heat.

6. 6.

   For the adult topping, heat 1 teaspoon canola oil in the emptied skillet over medium heat. Add 1/2 teaspoon brown mustard seeds and cover briefly until they begin to pop, about 30–60 seconds. Lower the heat and stir in the prepared ginger and 1/8 teaspoon ground cayenne pepper for 20 seconds. Add the adult's cauliflower, the prepared spinach, 1/8 teaspoon fine sea salt, and 2 tablespoons water. Toss for 2–3 minutes, until the spinach wilts and the cauliflower is hot.

7. 7.

   Spoon the mild lentil curry into one larger adult bowl and two smaller children's bowls. Top the adult bowl with the spiced cauliflower and spinach. Serve the children's plain cauliflower separately, cutting it smaller as needed and letting their portions cool slightly before serving.

Want more detail? See the temperature guide.