Lately, I have been cooking some cauliflowers in curry. If the recipe is not really photogenic, it is on the other hand delicious and easy to cook.

For six portions of this curry, you need :

  • one cauliflower
  • five or six carotts
  • one large onion or two small
  • some fresh ginger *
  • 1,10 lb of green lentils
  • 5 tsp. of red curry paste **
  • 0,21 US gal of coconut milk



  1. Rinse the lentils, put them in approximately twice their volume of water and let them cook on a low heat for about 40 minutes.
  2. Rinse, peel and chop the vegetables : little bouquets for the cauliflower, slivers for the onions, in length for the carotts before cutting them in pieces of about 1,9 inch of length — this will keep them crunchy — and fine slivers or small cubes for the ginger. You may also grate it if you like a more homogeneous flavour.
  3. In a wok, off the fire, mix the coconut milk and the curry paste.
  4. Add the ginger, the onions, the carrots and the cauliflower, mix again, cover and let cook on a very low heat for around 15 minutes — the coconut milk must not come to the boil. This is more a matter of warming the course than cooking it.
  5. Dry the lentils and serve in soupe plates.

It’s ready, enjoy !


* The quantity depends on your palate and your guests ones. I generally use a piece the size of the thumb.

** This is also going to depend on your taste and on the curry paste you are cooking with. The one I use is not too spicy and I like the taste to be pronounced.


⋅ Variants ⋅

During winter, replace the cauliflower by white cabbage or parsnips, sliced them extra-fine.
During summer, served warm or cold, a sweet peppers curry is always a good idea.


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