Lentil cauliflower curry
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 1/2 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
- 150ml vegetable stock, hot
- 1 head cauliflower, cut into small florets
- 1 large carrot, peeled and diced
- 400ml 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
Method
- Heat 1 1/2 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.
- 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.
- 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.
- 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.
- 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.
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Recipe Info
Tip: Serve this hearty curry with a big bowl of basmati rice or some naan bread that has been heated in a low oven.