Today we are sharing the best healthy breakfast for weight gain. Not just that, we will also learn about what to eat in the morning and a few tips to remember for healthy weight gain. Before all that, let’s quickly look at the reasons that might be causing you difficulty gaining weight.
A2 Cow Ghee Cauliflower & Lentil Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
450
A bowl of spiced vegetable-lentil curry garnished with cauliflower florets, diced tomato, and a dollop of yogurt, set on a vibrant red background.
Recipe Description: This hearty vegetable curry showcases the nutty richness of A2 cow ghee. Tender cauliflower and protein-rich lentils simmer in aromatic spices and ghee, yielding a golden, creamy curry. Using A2 cow ghee (from A2-beta-casein milk) enhances digestibility and imparts a deep, caramelized flavor. Ghee is nearly 100% fatpmc.ncbi.nlm.nih.gov, rich in fat-soluble vitamins A, D, E, and Kpmc.ncbi.nlm.nih.gov, and contains short-/medium-chain fatty acids and CLA that are linked to anti-inflammatory and antioxidant benefitspmc.ncbi.nlm.nih.gov. In this recipe, ghee is used for tempering spices and roasting vegetables, maximizing its flavor and health advantages. The result is an indulgent yet nourishing curry where each bite tastes buttery and bright, perfect served with rice or warm naan.
Ingredients
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2 tablespoons A2 cow ghee, divided
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1 teaspoon cumin seeds
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½ teaspoon mustard seeds (optional)
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Pinch of asafoetida (hing) or ¼ teaspoon garlic powder (optional)
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1 medium onion, finely chopped
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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1 large tomato, chopped (or ½ cup canned diced tomatoes)
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1 teaspoon ground turmeric
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2 teaspoons ground coriander
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1 teaspoon ground cumin
Directions
Prepare Aromatics: Heat 1 tablespoon A2 ghee in a large saucepan over medium heat. When hot, add cumin seeds and mustard seeds. Once they sizzle and pop, stir in the asafoetida (if using), then add chopped onion. Sauté onion for 3–4 minutes until translucent. Add ginger and garlic; cook 1–2 minutes more until fragrant.
Add Spices and Tomato: Stir in turmeric, coriander, cumin, and cayenne. Toast the spices 30 seconds, then add chopped tomato. Cook 2–3 minutes until tomato softens and releases juices, stirring to prevent sticking.
Cook Lentils: Pour in rinsed lentils and water (or broth). Bring to a boil, then reduce heat to a simmer. Cover and cook 10–12 minutes, stirring occasionally, until lentils begin to soften but are not fully mushy.
Roast Cauliflower: Meanwhile, in a separate skillet, heat the remaining 1 tablespoon A2 ghee. Add cauliflower florets (and carrot, if using) and lightly season with salt. Sauté for 5–7 minutes on medium-high heat, stirring occasionally, until edges turn golden brown. (Roasting in ghee adds a toasty flavor and caramelization.)
Simmer Curry: Transfer the roasted cauliflower (and carrot) into the lentils pot. If using peas, stir them in now as well. Season the curry with ½ teaspoon salt (adjust later). Simmer, covered, another 8–10 minutes until the cauliflower and lentils are tender and the sauce thickens. If too dry, add a splash of water.
Season and Finish: Stir in chopped spinach or cilantro leaves (optional) just before turning off the heat, allowing them to wilt. Taste and adjust seasoning with salt and pepper. For extra richness and shine, drizzle an extra teaspoon of A2 ghee on top.
Garnish and Serve: Spoon the curry into bowls. Dollop plain yogurt on each serving and sprinkle chopped cilantro or a grind of black pepper. Serve hot alongside steamed basmati rice or whole wheat roti.
Recipe Note
Vegetable Variations: Feel free to add other vegetables like bell peppers, green beans, or diced potatoes. Add harder veggies (potatoes, carrots) early and delicate ones (spinach, peas) at the end.
Roasting for Flavor: Roasting the cauliflower (or other veggies) in ghee enhances nuttiness. For a nuttier taste, roast until deeply golden.
Protein Boost: For more protein, stir in cooked chickpeas or paneer cubes. Both absorb the ghee-spiced curry beautifully.
Spice it Up: Adjust chili to your heat preference. A pinch of garam masala or curry powder can add warmth.
Serving Suggestion: This curry is lovely with a squeeze of lemon juice over top just before eating to brighten flavors. A side of cool cucumber raita or mango chutney complements the richness.
