Red Lentil & Cauliflower Curry

Absolutely no flavor when made as written. The cauliflower tasted like boiled mush, and the curry just faded to nothing. I did enjoy the spiced oil added at the end, but it just didn’t do enough to support the dish.

great flavors and not too complicated I loved this recipe! As others suggested, I roasted my cauliflower florets first and then added them in toward the end. Other changes: I soaked my lentils for 7 hours first (as directed by the Blender Girl) to ease digestion. I used a can of fire roasted tomatoes with the juice, and did not add any salt to the recipe while cooking. Instead I added a sprinkling of Hawaiian black salt when serving. I ate this by itself, but it would make a heartier meal served over rice or quinoa. Toasting the cumin seeds gives them a wonderful flavor, definitely use the whole tablespoon! Pros: good vegan/vegetarian main dish, healthy and delicious Cons: time required may be too long for busy households