We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Curried Cauliflower & Lentils
with Garlic Naan
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 780 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered