Red Lentil Curry with Cauliflower and Tomatoes
- 1 small onion, chopped
- 1 tbsp peanut oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 or 2 habanero chilis, ribs and seeds removed, finely chopped (optional. I like heat ;))
- 1 tbsp Bengali 5-spice (panch phoran)*
- 1 teaspoon turmeric
- 1 cup red lentils
- 1 small head cauliflower, cut into bite sized pieces
- 3 to 4 cups water
- 1 14-oz can fire roasted tomatoes with juice
- Juice from 1 lime
- Salt to taste
- Cooked basmati rice
1. Saute onion in peanut oil over medium heat until translucent. Add garlic, ginger, habanero, 5-spice, and turmeric. Saute for 30 seconds, being careful to not let the spices burn.
2. Add lentils, cauliflower, and 3 cups water. Bring to a boil, reduce heat and simmer until lentils and cauliflower are tender. If mixture becomes too thick or dry, you can add some water to thin it out a bit.
3. Stir in tomatoes and lime juice and cook for a few minutes more. Add salt to taste. Serve over basmati rice.
*If you don't have Bengali 5-spice, you can make it by combining equal parts sesame seeds, fennel seeds, cumin seeds, fenugreek seeds, and black mustard seeds. All seeds should be left whole.