Serves: 4 as a main meal
Preparation: 15 minutes
Cooking: 40 minutes
Ingredients for cauliflower and lentil curry
2 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
2.5 cm piece fresh ginger, peeled and grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1⁄2 teaspoon ground turmeric
scant 1⁄3 cup dried red lentils
150 ml vegetable stock, hot
1 head cauliflower, cut into small florets
1 large carrot, peeled and diced
400 ml tin coconut milk
3⁄4 cup frozen green beans, thawed and drained
2 tablespoons chopped fresh coriander leaves
1 tablespoon lemon juice
salt and freshly ground black pepper
chopped fresh coriander
leaves to garnish
Preparation for cauliflower and lentil curry
1 Heat 11⁄2 tablespoons of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time.
2 Rinse the lentils, then stir them into the pan. Pour in the stock, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
3 Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
4 Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the beans and cook for 3–4 minutes.
5 Stir in the chopped coriander and lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with extra coriander leaves.
Nutrients per serving
kilojoules 1435, protein 6 g, total fat 31 g, saturated fat 19 g, carbohydrate 12 g, fibre 6 g
Serve this hearty curry with a big bowl of basmati rice or some naan bread that has been heated in a low oven.
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