Winter Vegetable and Lentil Red Curry with Cilantro Lime Cauliflower Rice
Today we’re working with some ugly vegetables. Like, the ugliest…but but BUT, those ugly vegetables get all dressed up for some winter vegetable curry and cilantro lime cauliflower rice. It’s vegetables on vegetables on vegetables.
As you may guess from the heavy-handed vegetable-ness of this post, Ryan is out of town this week. Living without my man friend means after work food blogger nerdery. I’m sure the bloggers among you understand. I miss Ryan, and I would always rather be hanging out with him (especially since he’s in Florida, ahem), but every so often it’s nice not to feel like a weirdo geeking out about lighting, backgrounds, and new bowls to hold things like winter vegetable red curry.
Being a temporarily single lady also allows the necessary time to watch The Bachelor, Scandal, and Hart of Dixie. #priorities
This curry needs to simmer for a while, since we’re cooking lentils and some intense root vegetables, but that 35-40 minutes makes for a thick, flavorful sauce and tender veggies. The sauce starts with coconut oil, garlic, and shallot, sautéed until softened, and then comes the liquid (coconut milk and water), lentils, and vegetables: carrots, an old standby, as well as under-used parsnips and celery root. Celery root is literally the ugliest vegetable I’ve ever seen. Laughably ugly. It also smells (and tastes) very similar to celery, which lends great subtle flavor to the dish. The parsnips remind me of a milder carrot, but not quite as sweet.
As far as spices, we have red curry paste, curry powder (double the curry power, yeah!), chili powder, cumin, ginger, red pepper flakes, and a splash of lemon juice. A touch of tomato paste adds a little depth and sweetness, which is heightened by a teaspoon of cane sugar.
For the cauliflower rice, you just shred it up (a food processor makes this much easier), and sauté it with coconut oil, cilantro, and lime juice until tender. Voila – no grains needed.
Ryan isn’t picky or vegetable-averse at all, but I definitely eat differently when I’m cooking for just me. I lean into my vegetable love with salads, sooooo many brussels sprouts, and this curry. Do you eat differently when you’re cooking for yourself?
Winter Vegetable and Lentil Red Curry with Cilantro Lime Cauliflower Rice
Rich red curry made with seasonal winter root vegetables and lentils! Served over cilantro lime cauliflower rice.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
Winter Vegetable Red Curry
- 1 tablespoon coconut oil
- 2 cloves garlic, chopped
- 1 shallot, diced
- ½ of one celeriac (celery root), peeled, roots removed, and cut into 1/2" cubes
- 1 parsnip, peeled and sliced
- 1 carrot, peeled sliced
- 1 can light coconut milk
- ¾ cup water
- ½ cup brown lentils, picked through and rinsed
- 1 tablespoon tomato paste
- 3 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- ½ teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cane sugar
- 1 tablespoon fresh lemon juice
- 1/2-3/4 teaspoon sea salt (to taste)
Cilantro Lime Cauliflower Rice
- ½ tablespoon coconut oil
- 1 head cauliflower, shredded
- ⅛ teaspoon sea salt
- ½ cup cilantro, chopped
- 1 lime, juiced
Directions:
- Melt 1 tablespoon coconut oil in a large pot over medium low heat. Add the garlic and cook for 30 seconds, then add the shallot and cook for 3-4 minutes, until softened. Add all other ingredients to the pot. Taste and adjust salt to your liking. Bring to a boil, then reduce heat to a low boil for 35-40 minutes, stirring frequently. The curry is done when the vegetables are tender and the sauce is thick.
- Five minutes before the curry is ready, melt the remaining 1/2 tablespoon coconut oil in a fry pan. Add the cauliflower, salt, cilantro, and lime juice. Cook, stirring frequently, for 5-10 minutes, or tender enough for your liking.
- Serve the curry over the cauliflower rice, and top with cilantro for garnish.
Nutrition Information: Serving Size: 1/4 of recipe, Calories: 328, Total Fat: 13.2g, Saturated Fat: 4.8g, Cholesterol: 0g, Sodium: 992mg, Total Carbohydrates: 44.3g, Dietary Fiber: 10.8g, Sugars: 12g, Protein: 11.8g
Yummy yummy!
This is such a great meal to devour in front of TV without the guilt of it being rice! hahaha the lentils with curry is a winner hmmmmm send me a (very big) serving pleeeease!
Thanks for sharing!
Lucie A.S
Currently simmering away! You mention red pepper flakes in the text but it’s not in the recipe… I assume it’s something scant, maybe 1/4 or 1/2 tsp?
Oh thanks for letting me know! Yes just a 1/4 teaspoon. I’ll update that now.
What a comforting and hearty curry! This looks so perfect for the winter weather – shame it’s summer though here in Australia!
loved it. fantastic.
Made this for dinner last night! It was absolutely delicious and I have leftovers tonight!
I only managed to get 3 portions out of it but I was very hungry!
I’ll definitely be making that delicious spicy sauce again but might try it with different vegetables.
I’ve also been making cauliflower rice for ages but the addition of coriander and lime was amazing. Definitely trying that again!
Charlotte x
I am adoring your photos.
Curry is my favorite thing in the whole wide world and I <3 veggies so basically I need this.
Also….I LOOOOVE time to be able to do a TV marathon of shows the hubby hates! Its the besttttt time ever! Mine include Pretty Little Liars and Scandal!
Thank you! And yes, Scandal. That is definitely one of mine. I’ve never seen Pretty Little Liars – I’ll need to check that one out!
No wonder why this Navratna Korma Curry adressed as 9 Gem curry…The taste of vegetables and nutrition of fruits and the granishing of nuts alltogether make a real heaven in your plate….
Guys! I tried this recipe last week and it worked well …You too can try guys…
Katie, I love your blog! I have yet to make something I didn’t like. We loved this, too, but I wanted to clarify about the cauliflower rice. I’ve never made it before and I’m not sure what the texture is supposed to be. My husband said I didn’t cook it long enough and that it seemed raw, even though I cooked it for 5 minutes. Any guidance? Thank you!
Hi there! For me 5 minutes was enough to make the cauliflower tender, but I’m sure it depends on the size of your shredded cauliflower, as well as taste preference. I had one other commenter mention on Instagram that 5 minutes didn’t seem like enough when they made it. I’ll update the recipe now. I’m sorry it seemed raw for you – thank you so much for the comment!
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Very nice but my lentils did not cook through after 40 mins and I knew instantly why. DO NOT add salt when you are cooking with dry lentils until the END of cooking, have made this mistake a few times!