This is completely an experimental recipe that came out because I wanted to make red lentil coconut milk curry soup. But then I wanted to make use of the cauliflower I had in the fridge for days and the frozen shredded cabbage (I don't know what I was saving for). It turned out to be so good that I think this will be one of my specialty dishes. With all the cauliflower florets and potatoes, it was way thicker than any soup should be so we had it with brown rice.
With all the ingredients below, this is a dish for 6 to 8 people
1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 tbsp minced ginger
2 tbsp curry powder
1 tsp red chili powder
1 tsp turmeric
1/2 tsp cumin
3 bay leaves
1 can coconut milk (13.5 oz - 400 ml)
1 can petite diced tomato or tomato juice
2 cups of red lentil
5 cups of water
3 cups of cauliflower florets
2 medium potatoes, diced
1 cup shredded white cabbage
spicy chili peppers, seeded
1/3 cup chopped parsley (or cilantro)
salt
-Boil lentils with 5 cups of water for 15 minutes, and set aside.
-Heat oil in a big pot and sauté onion and garlic for a couple of minutes.
-Add ginger, curry powder, turmeric, chili powder, cumin, bay leaves, and chili peppers. Stir until onion browns.
-Add coconut milk and tomato sauce. Simmer for 15 minutes.
-Add red lentils with water, cauliflower florets, cabbage, and potatoes. Cook until soft (approximately 30 minutes).
-Sprinkle parsley.
This recipe, with a touch of bay leaves, is for Weekend Herb Blogging which was founded by Kalyn of Kalyn's Kitchen and is hosted this weekend by Becky of Key Lime & Coconut.
