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Curried Cauliflower & Lentils Fill 1 Created with Sketch.

with Garlic Naan

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Inspired by vindaloo, this curried cauliflower (cooked with curry sauce and cream) is a perfect counterpoint to stewed lentils, or dal—perfect for dipping your toasted naan into.

fresh
ingredients
Curried Cauliflower & Lentils with Garlic Naan
Title
  • 2 Pieces Naan Bread
  • ½ cup Petite Crimson Lentils
  • 3 cloves Garlic
  • 1 head Cauliflower
  • 1 Lime
  • 1 Yellow Onion
  • 1 bunch Mint
  • 2 Tbsps Tomato Paste
  • 1½ tsps Brown & Yellow Mustard Seeds
  • ¼ cup Heavy Cream
  • ¼ cup Labneh Cheese
  • ¼ cup Tomato Curry Sauce

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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. Halve the lime crosswise. Cut out and discard the cauliflower core; cut the head 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 garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Turn off the heat and transfer to a bowl. Wipe out the saucepan.

Make the garlic oil:
Cook the lentils:
3 Cook the lentils:

In the same saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, mustard seeds, and remaining 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 are tender and the sauce has thickened. Turn off the heat and stir in the juice of 1 lime half. Season with salt and pepper to taste.

4 Start the cauliflower:

While the lentils cook, add the cauliflower to the pot of boiling water and cook 3 to 4 minutes, or until still slightly firm to the bite. Turn off the heat. Drain thoroughly and wipe out the pot. In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the drained 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.

Start the cauliflower:
Finish the cauliflower:
5 Finish the cauliflower:

Add 1/2 cup of water to the pot (careful, as the water may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has slightly reduced in volume. Add the curry sauce and heavy cream (shaking the bottle 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 half. Season with salt and pepper to taste.

6 Make the garlic naan & plate your dish:

While the cauliflower cooks, line a sheet pan with aluminum foil. Place the naan on the prepared sheet pan. Evenly top with the garlic oil. Season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and fragrant. Remove from the oven; transfer the toasted naan to a cutting board. Cut into equal-sized wedges; transfer to a serving dish. Divide the cooked lentils and finished cauliflower between 2 dishes. Top with the labneh and mint (tearing the leaves just before adding). Serve with the garlic naan on the side. Enjoy!

Make the garlic naan & plate your dish: