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Curried Cauliflower & Lentils
with Garlic Naan
50 minWellness at Blue Apron
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2 Servings
- Est. 780 Cals/serving
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Inspired by Indian vindaloo, this curried cauliflower (cooked with aromatic curry sauce and cream) is a perfect counterpoint to stewed lentils. We’re serving a traditional side of naan—drizzled with garlic-infused olive oil, then toasted in the oven—for scooping up the lentils.
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1
Prepare the ingredients:
Preheat the oven to 400°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and thinly slice the onion. Quarter the lime. Cut out and discard the core of the cauliflower; cut into small pieces. Pick the mint leaves off the stems; discard the stems.
2
Make the garlic oil:
In a medium saucepan, heat 1 tablespoon of olive oil on medium- high until hot. Add half the chopped garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer the garlic oil to a bowl. Wipe out the saucepan.
3
Cook the lentils:
In the same saucepan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, mustard seeds, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and the mustard seeds begin to pop. Add the lentils and 2 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 20 to 24 minutes, or until the lentils have broken down and thickened. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.
4
Start the cauliflower:
Once the lentils have cooked for about 10 minutes, add the cauliflower pieces to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. Wipe out the pot. In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the boiled cauliflower; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
5
Finish the cauliflower:
Add 1/2 cup of water to the pot and cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the curry sauce and heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.
6
Make the garlic naan & plate your dish:
While the cauliflower cooks, line a sheet pan with foil. Place the naan on the foil. Top with the garlic oil; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and fragrant. Transfer to a cutting board; cut into equal-sized wedges. Season the labneh with salt and pepper to taste. Garnish the cooked lentils and finished cauliflower with the seasoned labneh and mint leaves (tearing just before adding). Serve with the garlic naan. Enjoy
1
Prepare the ingredients:
Preheat the oven to 400°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and thinly slice the onion. Quarter the lime. Cut out and discard the core of the cauliflower; cut into small pieces. Pick the mint leaves off the stems; discard the stems.
2
Make the garlic oil:
In a medium saucepan, heat 1 tablespoon of olive oil on medium- high until hot. Add half the chopped garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer the garlic oil to a bowl. Wipe out the saucepan.
3
Cook the lentils:
In the same saucepan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, mustard seeds, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and the mustard seeds begin to pop. Add the lentils and 2 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 20 to 24 minutes, or until the lentils have broken down and thickened. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.
4
Start the cauliflower:
Once the lentils have cooked for about 10 minutes, add the cauliflower pieces to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. Wipe out the pot. In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the boiled cauliflower; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
5
Finish the cauliflower:
Add 1/2 cup of water to the pot and cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the curry sauce and heavy cream (shaking the bottle just before opening); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.
6
Make the garlic naan & plate your dish:
While the cauliflower cooks, line a sheet pan with foil. Place the naan on the foil. Top with the garlic oil; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and fragrant. Transfer to a cutting board; cut into equal-sized wedges. Season the labneh with salt and pepper to taste. Garnish the cooked lentils and finished cauliflower with the seasoned labneh and mint leaves (tearing just before adding). Serve with the garlic naan. Enjoy
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