Spicy vegan recipe for delicious rice with red lentils, tangy tomatoes and fresh tender cauliflower
1/2 cup red lentils
1/2 cup basmati rice
1/2 tablespoon sesame oil
small handful of dried curry leaves
4 whole cloves
1 small red onion, thinly sliced
1 clove garlic, minced
2.5cm piece ginger, grated or minced
2 fresh green chilies, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne, to taste
2 medium tomatoes, chopped
2 cups cauliflower, trimmed into roughly 3cm florets
2 cups water
2/3 cup green peas, fresh or frozen and defrosted
juice from 1 lemon (3 tablespoons)
1 1/2 teaspoons sea salt, or to taste
1/4 cup fresh coriander, chopped, for garnish
Rinse the lentils and rice and soak in water for 20 minutes. Drain and set aside.
Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the curry leaves and cloves. Stir and fry for about 1 minute. Add the onion and sauté for 5 minutes, until translucent. Add the garlic, ginger and chilies and cook for another minute. Toss in the spices, stir for about 30 seconds until fragrant, and then add the tomatoes. Simmer for another 5 minutes or so, stirring often, until the tomato has thickened.
Add the cauliflower, lentils, and rice and stir for another minute.
Pour in the water, bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 15 minutes. Stir in the peas, gently mix, then reduce the heat to low and cover again. Simmer until the liquid is absorbed and the lentils are tender, about 7 minutes.
Stir in the lemon juice, turn off the heat, and let sit for 5 minutes. Toss with a fork and serve garnished with cilantro if desired.