Vegan Indian Curry with Cauliflower and Lentils

By Maggie Pannell

4.17 / 5

15min

40min

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3 tablespoons vegetable oil divided
1 onion finely chopped
1 (4 inch) piece fresh ginger peeled and grated
1 large clove garlic minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower cut into small florets
1 (14 ounce) can coconut milk
1 large carrot peeled and diced
½ cup frozen green beans thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro