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 MIN
2
Servings
From the Test Kitchen
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-
NutritionPER SERVING
-
Calories780 Cals (est.)
View Full Nutrition
Download
Please 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.
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