Indian Lentil and Cauliflower Curry with Basmati Rice

Rinse 1.5 cups basmati rice under cold water until water runs clear, then set aside.

In a medium pot, bring 3 cups water to a boil. Add the rinsed basmati rice and stir once. Reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let rest covered for 5 minutes.

While rice cooks, rinse 1 cup red lentils in a fine-mesh strainer under cold water and set aside.

Wash 4 cups cauliflower florets, pat dry, and cut into bite-sized pieces (about 1.5 inches).

Peel and finely chop 1 medium onion into small pieces.

Mince 3 garlic cloves and 1 tablespoon fresh ginger root (peel ginger first with a spoon or knife).

In a large skillet or saucepan, heat 2 tablespoons oil over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.

Add the chopped onion to the pan and sauté for 4 minutes, stirring occasionally, until onion becomes soft and translucent.

Add the minced garlic and ginger to the pan and cook for 1 minute, stirring constantly, until fragrant.

Stir in 1.5 teaspoons garam masala and 0.5 teaspoon turmeric powder. Cook for 30 seconds, stirring, to bloom the spices.

Pour in 1 can (14.5 oz) diced tomatoes with their liquid and stir well to combine with the spices and onions.

Add the rinsed red lentils and the cauliflower florets to the pan and stir to coat with the tomato mixture.

Pour in 0.75 cup coconut milk and 1.5 cups water, stirring until well combined. Bring to a simmer over medium heat.

Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until lentils are tender and cauliflower is cooked through but still slightly firm.

Taste the curry and adjust seasoning with salt and pepper as needed.

Divide the cooked basmati rice equally among 4 serving bowls or plates, creating a bed of rice.

Ladle the lentil and cauliflower curry over the rice, dividing equally among the 4 servings. Serve hot.