The flavors in this dish make up for its lack of beauty in presentation. The yellow curry with cinnamon really brings the dish to life.
If you don’t want to use Pappadums (a crisp Indian flatbread), you can also use the lentil mixture to fill a piecrust with for a vegetarian Indian Pie. Or you could make pastry stuff turnovers with the mixture too.
Lastly, if you want to make this dish Vegan, substitute the butter with a product like Earth’s Balance.
Lentil and Cauliflower Curry Stacks
2 Tbl butter (or Earths Balance for a vegan version)
1 medium onion, sliced thin in to quarter moons
1 1/2 Tbls yellow curry paste
2 garlic cloves, crushed
4 cremini mushrooms, thinly chopped
3 cups vegetable broth
1 1/2 cups dried brown or green lentils
1 (13 oz) can chopped tomatoes
2 cinnamon sticks
1/2 head of fresh cauliflower, cut into small florets
oil for deep-frying
8 small Pappadums
Heat butter in a large pan over medium heat and cook the onion for 2-3 minutes. Add the curry paste, garlic and mushrooms cooking all for 2 minutes until mushrooms are soft.
Add the vegetable stock, tomatoes, lentils and cinnamon and mix well. Bring to a boil and cook for 40 minutes until lentils become tender. Add the cauliflower in the last 10 minutes and cover. If the curry is too wet after 40 minutes, cook longer uncovered until most of the liquid is evaporated. Remove cinnamon sticks.
About 5 minutes before the lentil mixture is done, heat oil in a saucepan on medium-high. Drop Pappadums, one at a time, into oil. They will quickly puff up so act quick and flip using tongs to straighten out the Pappadum. Each one takes about 4 seconds on each side. Remove and pat both sides with a paper towel.
Assemble by putting one Pappadum on a plate and spoon lentil mixture into it. Place another Pappadum on top and add some more lentil mixture. Serve.