I’m not the kind of person that bails when it comes to trying new foods. Actually I love getting new food related experiences and enjoys trying new flavours and that’s why I sometimes challenge myself by cooking something I never tried before or something that I usually dislikes. This is one such dish – and do you know what – it turned out to be incredibly yummy. I combined two attributes which I had bad experiences of with two things that I love. Cauliflower and lentils were the downers while sweet potato and Indian spices got to be the safe cards. Honestly I were a bit skeptic but… wow! I who thought that lentils just were tasteless with a floury texture, but they were super filling and acted like a great thickener for the stew. In other words – they gave the stew a nice body. And cauliflower… where should I start? I bet all of you have terrible memories of that bland, over cooked cauliflower bouquets from school; but when cooked just that perfect amount of time – so they still have some chewiness left – they’re kind of tasty. I especially liked the stalk so don’t throw that part away like a lot of peoples does.
Now I’m trying to figure out what more to cook out of these, for me, new ingredients. So if you happen to have any great suggestions of what to cook with cauliflower and/or lentils I would love getting a comment with your ideas.
This Indian stew feels both hearty and healthy. And it tastes good! So win win 😛 I served mine with rice, garlic naan, mint yoghurt and a simple green salad. What accessories to add if of course up to you, I sort of went the whole hog and served mine with a lot of trimmings but just one or two will work just fine. This is also the kind of dish that I love to eat now when the winter is here; it makes you warm and brings forth a feeling of comfort.
This is my contribution to the weekly blog challenge “Månadens Gröna” (veggie of the month) which this month is about cabbage and kale. I chose to use cauliflower and as I already have mentioned I’m keen on in trying more things with this vegetable.
Indian Lentil Cauliflower and Sweet Potato Stew
A healthy and hearty dish that will warm you up in the cold winter.
200 g yellow onion (1 piece)
800 g cauliflower
400 g sweet potato (1 piece)
2 garlic cloves
30 g ginger (about a thumb sized piece)
1 tbsp. whole cumin
½ tbsp. whole coriander seeds
1 tbsp. garam masala
40 g ketchup (about 2 tbsp.)
170 g red lentils (2 dl)
600 g water (6 dl)
1 veggie stock cube
25 g honey (about 1 tbsp.)
200 g cream (2 dl)
50 lemon juice (½ dl)
Mint yoghurt (mix 500 g yoghurt with 1 garlic clove, half a handful of finely chopped mint leafs, a teaspoon of honey and some salt and black pepper )
Peel the onion and sweet potato. Chop the onion and cut the potato into dice size pieces. Cut the cauliflower into bouquets – and don’t forget to make use of the stalk. Fry onion, sweet potato and cauliflower in some neutral oil on quite high temperature until lightly roasted. Bash the cumin and coriander in a pestle of mortar or use a spice blender to transform them into a powder. Add finely chopped garlic and chili alongside with cumin, coriander seeds and garam masala and fry for another minute so. Add ketchup, honey, lentils and water and let everything bubble away on medium heat for about 10 minutes. Add the cream and cook for another 5 minutes or so. Add salt and lemon juice to taste. Serve on top of rice or with naan bread. Mint yoghurt, some fresh coriander and some salad is always a nice addition to Indian flavors.