LENTIL AND CAULIFLOWER CURRY

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An adaptation on one of my favourites (dahl), this yellow curry is the definition of warming comfort food!

prep time 10 mins total time 50-60 mins serves 4-6


ingredients

  • 1 onion

  • 3 garlic cloves

  • Thumb of ginger

  • 1 green chilli

  • 2 tsp cumin

  • 1 tsp garam masala

  • 1/2 tsp chilli powder

  • 1 tsp turmeric

  • 1 tsp coriander

  • 1 tsp cinnamon

  • 400ml tin coconut milk

  • 200g yellow lentils (split peas)

  • 500ml vegetable stock

  • Head of cauliflower

  • Juice of a lemon

  • Coriander

  • Salt and pepper

serve with

  • Coriander

  • Basmati rice

  • Coconut yoghurt

  • Mango chutney

 

 

method

  1. Chop up the onion, garlic, ginger and chilli. Add to a large pan with a dash of oil and stir fry until softened.

  2. Add in the spices and fry for a further few minutes. Add a splash of water to deglaze the pan.

  3. Rinse the lentils and add to the pan with the coconut milk and vegetable stock. Stir everything and bring to a boil.

  4. Once boiling, turn down and simmer for 40 minutes.

  5. Prepare the cauliflower and add in for the last 10 minutes of cooking. Cover and simmer until the cauliflower is soft.

  6. Chop and add a handful of coriander, the juice of a lemon and season with salt and pepper.

  7. Serve with some rice, coconut yoghurt, more coriander and some mango chutney.


notes

  • This curry tastes even better the second day! So store your leftovers and enjoy as a dish for lunch the following evening (I often double it up so I have extra!)

  • Swap out the cauliflower for any other veg you fancy! Mushrooms or broccoli would work really well.

  • You can make this with red lentils instead of yellow lentils/split peas.