1 onion, finely chopped
8 cloves garlic, minced
2 tablespoons fresh grated ginger
2 tablespoons oil
½ cup curry paste (I used a red Thai curry paste)
1 teaspoon turmeric
1 teaspoon curry powder
6 cups vegetable broth + 3 cups water
2 cups dry yellow lentils or yellow split peas
1 head cauliflower, chopped into bite sized pieces
mango pure and/or mango chutney
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.
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 mango.
Serve over rice and naan bread.
**Or put everything in a crock pot except the mango and cilantro and cook on low for 8 hours.