Well hi there!
Did you know that I’m obsessed with cauliflower? And so is the rest of the food blog world, I think. It’s kind of like the new trendy food that’s actually been around forever. Maybe it’s always been trendy and I’m just really out of touch. Very highly possible.
I’ve been hot on the cauliflower trail for a while now (it all started with that weird cauliflower crust pizza), but in recent months my affection has grown to include things like Fettuccine Alfredo and Creamy Cauliflower Rice. Oh, cauliflower, you wonderful adaptable thing.
Another wonderful, adaptable thing that I’m currently obsessed with: PAPAYA.
And I’m not sure what you’re gonna think of this but I put some papaya in this curry.
Yep. It’s like I can’t stop. Papaya smoothies, papaya salads, papaya in my curry. Can you even buy papaya in other parts of the world? I sure hope so. It’s a little bit sweet, but not too sugary-sweet, and just kind of creamy and refreshing and tropical tasting.
You don’t really have to do the papaya thing if you don’t want. But you should.
And I’m going to keep the weirdness going by telling you that you have to top your curry with some apricot or mango jam. Ohmygosh. I know I know I know. How does this stuff even happen?
I brought out the apricot jam and placed it on the table, confidently knowing I’d love a spoonful of mellow fruity sweetness on top of a place of spicy yellow lentils with some basmati rice and cilantro. I just knew. Like my mouth and brain worked together to just know a delicious food combination without even trying it. Magic.
Bjork gave me the weirdest look, because his brain doesn’t work like mine. He asked me what the jam was supposed to be for and then said something like, “hmm.”
But then the most predictable thing happened: he tried it and he loved it, jam and everything.
I really liked this curry.
I always love curries and I always like lentils, so it was kind of a win in my book before it even started simmering on the stove and making my house smell like heaven. Like usual, it makes awesome leftovers (just had the last of it for lunch today!) and it can kind of go with anything, including mango jam.
And hey! It’s healthy. Cauliflower and lentils can do that to ya. By the way, I feel like I’ve been eating a lot of healthy lately. Go me! I did have that one extra large Choco Mucho peanut butter caramel candy bar after lunch, but the lentils basically earned me that. If you know Choco Mucho candy bars, you are my best friend right now.
Final thoughts unrelated to the curry: my family is coming tomorrow!!! and I’m going to post our weekend vacation pictures soon and Bjork has been working on something fun for POY. Like he does.
I love you all and I hope you try this soon.
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1-2 tablespoons fresh grated ginger
- 2 tablespoons oil
- ¼ cup curry paste (I used a red Thai curry paste)
- ½ teaspoon turmeric
- ½ teaspoon curry powder
- 3 cups vegetable broth + 3 cups water
- 2 cups dry yellow lentils or yellow split peas
- 1 or more heads cauliflower, chopped into bite sized pieces
- apricot or mango jam + cilantro for serving (be brave!)
- salt to taste
- Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. Add the broth and water and whisk until incorporated. Bring to a boil.
- Add the lentils and simmer for 20-40 minutes. I left the pot uncovered (house smells amazing) and stopped by to stir every so often. Add more water or broth as necessary. Yellow split peas will take longer and, in my experience, they soak up more of the water so you might need to add more.
- When the lentils are done or almost done, add the cauliflower. There should be enough liquid left in the pan to boil/steam the cauliflower, so add some if you need it. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. Stir to combine; season with salt and top with cilantro and jam.
Nutrition information includes 1 tablespoon jam and the pureed papaya.