What We Eat For Dinner: Indian Red Lentil Dal + Curry Roasted Cauliflower (Vegan, Oil-free)
This classic, restaurant-style Indian dinner will fill your home with the warm scent of traditional, eastern spices, and fill your belly with delicious and nutritious, plant-based foods that won't leave you feeling sluggish and weighed down. Curry powder serves as the one-stop-shop that when dusted on anything, will provide the perfectly proportioned medley of spices to flavor up your dinner plate! The curcumin in curry powder contains highly anti-inflammatory properties that help to fight off diseases like cancer and heart disease, so you'll be doing your body a favor by enjoying this meal!
* Note: When dining out at Indian restaurants, be sure to specify that your meal be made free of ghee butter--a common hidden source of animal product in many Indian dishes.
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Creamy Cauliflower Soup With Red Lentil | Healthy Vegan Recipe
Warm up this winter over a bowl of delicious and nourishing red lentil and cauliflower soup.
Rich, creamy, and nutritious makes cold days more bearable! This could become a perfect go-to comfort food!
Ingredients
1 small head of cauliflower
2 medium onions
5 cloves of garlic
3 celery stalks
2 carrots
2 red peppers
1 tbsp hot pepper paste or 1 tsp chilli flakes
1 tsp turmeric
Salt and ground black pepper
1 1/2 cup red lentils
8-10 cups vegetable stock
1/2 cup coconut milk
Directions
1. Wash and chop the vegetables: onion, garlic, carrots, celery and pepper. Cut cauliflower into florets.
2.Place a soup pot over medium heat. Add one tablespoon of water(for a oil free version) or one tablespoon of olive oil. Saute the onions for about 3 minutes. If pan gets too dry, add more water one tablespoon at a time.
3.Stir in the rest of the vegetables garlic, celery, carrots and pepper. Add salt, pepper, red pepper flakes and turmeric. Cook for another 5 minutes stirring occasionally.
4.Wash the lentils and add them to the pot with 8-10 cups of vegetable stock and bring to a boil.
5.Add cauliflower and then reduce to simmer and cook for 30 - 40 minutes, stirring occasionally. The lentils will soak up much of the liquid. Check if all veggies are covered in stock, adding more as needed.
6.Add coconut milk and using an immersion blender puree the soup.
7.Taste and adjust seasoning with more salt and pepper as needed.
8.Garnish with fresh chopped parsley and serve with toasted sourdough bread.
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Red Lentil & Cauliflower Curry - Veganuary as Fork 2020!
Red Lentil & Cauliflower Curry - Veganuary as Fork 2020!
1 Head of Cauliflower (cut into florets)
Seasoning Salt to Taste
1 large Sweet Vidalia Onion (sliced)
3 cups Red Lentils (dry)
3 Large Carrots (sliced)
1 can Full Fat Coconut Milk
1 Tablespoon Granulated Garlic
2 teaspoons Curry Powder
2 teaspoons Paprika
1 teaspoon Mustard Powder
1 teaspoon Sea Salt
Pepper to Taste
1 medium Purple and 1 medium Orange Sweet Potato (or 2 orange if you can't find the purple kind)
Water to cover
Season and roast Cauliflower at 375 degrees for 20-25 mins.
Put all of the remaining ingredients into the instant pot - give a good stir and just add enough water to barely cover. Cook at high pressure for 15 minutes.
Quick release and add roasted Cauliflower stirring well.
Serve over Rice & Greens of your choice. We also garnished with chopped Scallions & Lemon juice but some Hot Sauce would be a nice addition as well. Enjoy!
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Loyola University Maryland - Cauliflower and Lentil Curry Recipe
Learn how to make Cauliflower and Lentil Curry from the Dining Services team at Loyola University Maryland. It's a great vegan dish to promote a Flexitarian menu option for National Nutrition Month
SPINACH LENTIL Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Spinach Lentil Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe?
▶️ RECIPE INGREDIENTS: (4 servings approx.)
???? To cook the Red Lentils:
3/4 Cup / 140g Red Lentils
3+1/2 / 800ml Cup water
1 Teaspoon Turmeric
1/2 Teaspoon salt
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)
1 Cup / 130g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/8 Teaspoon Asafoetida (hing)
1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups / 300g Tomatoes - 3 medium size
Salt to taste (I have added total 3/4 teaspoon pink Himalayan salt)
200g / 6 cups approx. Spinach Leaves
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed olive oil)
Lemon Juice to taste
▶️ METHOD:
Thoroughly wash the red lentil a few times, until the water runs clear and then soak it for 1 hour.
Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.
Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Then add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it).
Add the ginger and garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne pepper) and fry for about 30 seconds. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft.
Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring it to a boil and cook for about 3 minutes or so. Turn off the heat.
(Please Note: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste)
Add the chopped cilantro, drizzle of olive oil (and lemon juice to taste). Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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The Red Lentil Curry Recipe I've been making EVERY WEEK!
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN RED LENTIL CURRY RECIPE TODAY!
LAY HO MA! You're in for a real treat today with this flavour packed and hearty dish. Join me in this episode and learn how to make a tasty red lentil curry recipe right in the comfort of your home! Let's begin
Ingredients:
1 cup basmati rice
1+1 cups water
1 onion
2 long green chili peppers
2 pieces garlic
2 tomatoes
1 cup red lentils
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1/2 tsp turmeric
2 tsp garam masala
1/2 salt
1 tsp sweet paprika
400ml coconut milk
few sprigs cilantro
Directions:
1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min
2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes
3. Rinse and drain the red lentils and set aside
4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar
5. Heat the sauté pan back to medium heat. Add the olive oil followed by the onions. Sauté for 2-3min. Add the garlic and chili peppers. Sauté for 2min
6. Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min
7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir)
8. Turn the heat off on the rice and let it steam further for another 10min
9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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