Michelin-Star Indian Vegetarian Lunch Feast: Mango Curry Lentils, Spiced Cauliflower Rice, and Tandoori Roasted Eggplant

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup red lentils 2 cups water 1 teaspoon turmeric powder 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon garam masala 1 teaspoon salt, or to taste 1 tablespoon oil 1 small mango, peeled and diced 2 cups cauliflower florets 2 cups basmati rice 4 cups water 1 teaspoon salt 1 large eggplant 2 tablespoons tandoori spice mix 1 tablespoon oil Fresh cilantro leaves, for garnish Fresh mint leaves, for garnish

Instructions

1. Rinse the red lentils and place them in a large pot with water, turmeric powder, cumin seeds, coriander powder, garam masala, and salt. Bring to a boil, then reduce heat and simmer until lentils are tender and the liquid has thickened into a sauce, about 20 minutes. Stir in diced mango and cook for an additional 5 minutes.
2. Meanwhile, prepare the cauliflower rice by pulsing florets in a food processor until they resemble rice grains. Rinse and drain the processed cauliflower. In a large pan, heat oil over medium high heat and add cauliflower rice with salt. Cook for 5 minutes or until tender.
3. Preheat oven to 400°F (200°C). Cut the eggplant in half lengthwise, score the flesh with a knife, and rub tandoori spice mix onto the cut surfaces. Drizzle oil over the eggplant halves and roast for 30 35 minutes or until tender.
4. Serve the Mango Curry Lentils, Spiced Cauliflower Rice, and Tandoori Roasted Eggplant together on a large platter, garnished with fresh cilantro and mint leaves.

Chef’s Insight

To enhance the aroma, add cardamom or cinnamon to the lentils and rice dishes.

Notes

Adjust seasonings to your preference.