Red Lentil and Cauliflower Curry

You can never have too many curry recipes. This recipe originated with the book Veganomicon - The Ultimate Vegan Cookbook but of course I had to mess with it. It's a nice cookbook and I do recommend it for your bookshelf.

Ingredients
2 TB olive oil
1/2 onion, chopped
1 shallot, chopped
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1/2 inch piece of fresh ginger, grated
1 chile pepper, seeded and chopped
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2 tsp Panch Phora* or your favorite curry powder
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
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4 cups vegetable broth
1 cup red lentils, sorted and rinsed
1 small cauliflower, trimmed and sliced into small florets
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2 TB fresh cilantro (optional)
2 TB fresh lime juice
1-1/2 tsp salt

*Panch Phora is a traditional Indian blend of whole seeds: fennel, cumin, brown mustard, nigella, and fenugreek. If you can't get it locally, I believe Penzy's Spice carries it online.

Directions
Have all ingredients chopped and ready to go. Pre-measure spices, too. Heat oil in large stockpot over medium heat. Add onion and shallots and saute until translucent. Add ginger and chile and saute for a minute. Add the spices and stir constantly for 30-60 seconds to release flavors. Pour in the broth and add lentils. Stir well and bring to a boil. Lower heat and simmer for 10 minutes. Add cauliflower and cook until tender. Remove from heat, add cilantro, lime and salt, stir and let sit for 10 minutes before serving.

Leftovers are even better with a little lime juice sprinkled over the top. Three stars - I'll definitely make this again but maybe add some carrots.