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🍽️ Oven Cauliflower with Lentil Curry and Pistachios

998 kcal · 30 min · 4 servings

Ingredients

• 550 g cauliflower (without leaves)
• 1 tbsp olive oil
• salt
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 4 cardamom pods
• 1 onion
• 1 clove garlic
• 1 tbsp coconut oil
• 1 piece ginger (thumb-sized)
• 1 tsp turmeric
• 1 pinch cinnamon
• 1 bay leaf
• 1 chili pepper
• 200 g yellow lentils
• 400 ml coconut milk
• 20 g fresh coriander
• 35 g American pistachios (shelled)

Instructions

1. 1. Rinse the cauliflower under running water.
2. 2. Pat it dry with a kitchen towel.
3. 3. Break the cauliflower into small, bite-sized florets.
4. 4. Place the florets on a baking sheet.
5. 5. Drizzle them with olive oil.
6. 6. Season everything with a pinch of salt.
7. 7. Preheat the oven to 210 degrees (convection 190 degrees or gas mark 3).
8. 8. Roast the cauliflower on the middle rack for 20 to 25 minutes until golden brown.
9. 9. Put coriander seeds, cumin, mustard seeds, and cardamom pods into a dry pot.
10. 10. Toast the spices without oil until they are fragrant.
11. 11. Transfer the toasted spices to a mortar.
12. 12. Grind them into a fine powder.
13. 13. Peel the onion and garlic.
14. 14. Dice them finely.
15. 15. Heat the coconut oil in a pot.
16. 16. Sauté the onions and garlic in it.
17. 17. Grate the ginger finely.
18. 18. Add the ginger to the pot along with turmeric, a pinch of cinnamon, one teaspoon of salt, bay leaves, and chili.
19. 19. Add the lentils and 350 milliliters of water.
20. 20. Simmer everything covered for 10 minutes.
21. 21. Pour in the coconut milk.
22. 22. Let the curry simmer for another 15 minutes.
23. 23. Add the roasted cauliflower to the lentils.
24. 24. Stir everything well.
25. 25. Wash the coriander leaves.
26. 26. Chop the coriander leaves finely together with the pistachios.
27. 27. Sprinkle the mixture over the finished curry.

Nutrition per serving

• kcal: 998
• Protein: 39 g · Fett/Fat: 67 g · Carbs: 59 g