Some evenings, just like you, I spent a lot of time scratching my head for meal ideas. But yesterday I didn’t want to waste my time and energy brainstorming for new recipes. So I went straight to the kitchen and started to scan my fridge. What happened next? I found a small bunch of kale sitting next to a pretty cauliflower. The very first thing that came to my mind was a kale version of dal palak. Kale + lentils + few cauliflower florets. Yumminess from scratch.
This lentil kale cauliflower curry packed with nutrition is perfect for those lazy days in the kitchen. All the ingredients in this recipe cook super quick which means you’ll be creating a fabulous curry in no time at all.
Place lentils along with water in a large pan over medium-high heat.
When lentils are cooked, add kale, cauliflower and enough salt. Mix well.
Add ground turmeric, red chili powder and garlic. Mix well. Add more water if needed.
Mix well and cook until vegetables are tender. When done, remove from heat. Set aside.
Next, I’m going to temper spices. Heat oil in a small frying pan over medium-high heat. Splutter cumin seeds.
Add red onion (you can use shallots if you want), dried red chilies and curry leaves.
Fry until onions are browned.
Add tempered spices to the curry. Mix well.
- 1 ¼ cups red lentils (masoor dal)
- 3 cups roughly chopped kale
- 1 cup cauliflower florets
- 4 garlic cloves, roughly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- ½ cup finely chopped red onion (or shallots)
- 2 dried red chilies, broken into small pieces
- 1 sprig of curry leaves
- Rinse red lentils under cold running water. Place them in a large pan. Cover with enough water (I used around 3 cups of water) and place the pan over medium-high heat. Cover with lid, and simmer until lentils are well-cooked.
- Add kale, cauliflower and enough salt. Stir in ground turmeric, red chili powder and garlic. Bring to a boil. Reduce heat, and cover with a lid. Cook until the vegetables are tender. Add more water if needed. Remove from heat. Set aside.
- To make the tempered spices, heat oil in a small frying pan over medium-high heat. Splutter cumin seeds. Add red onion (or shallots), dried red chilies and curry leaves. Saute, stirring, for 2-3 minutes, or until onions turn golden brown. Remove from heat.
- Add tempered spices to the lentil curry. Mix well. Serve warm with rice or roti.