Cauliflower and Lentil Curry

This is a beautifully aromatic, gentle dahl which is a big favourite with my eldest as it doesn’t contain any chilli. It is really quick to prepare and makes a really nice accompaniment to a more substantial curry. It also makes a nice light lunch or supper, served in a bowl with some warm wholegrain pitta bread.

Cauliflower and Lentil Curry
Cauliflower and Lentil Curry
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Cauliflower and Lentil Curry
Cauliflower and Lentil Curry
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp sunflower oil
  • 2 Finely chopped onions
  • 1 clove crushed garlic
  • 25 grammes fresh ginger peeled and grated
  • 2 tsp ground cumin
  • 2 tsp ground corainder
  • 1 tsp Ground turmeric
  • 75 grammes red lentils
  • 150 mls vegetable stock
  • 1 medium sized Cauliflower cut into small florets
  • 1 large carrots peeled and cut into 1/2cm dice
  • 400 mls Reduced fat coconut milk
  • 3 tbsp chopped fresh coriander
  • 1 tbsp Lemon juice
Instructions
  1. Soften the onions in a pan sprayed with Frylight for 15-20 minutes.
  2. Meanwhile add the sunflower oil to a large frying pan, heat then add the cauliflower, tossing for a few minutes until lightly browned. Set aside.
  3. Once the onions are soft, add the garlic, ginger and dry spices and stir for 2 minutes.
  4. Add the lentils, stock and coconut milk and bring to the boil before lowering the heat, covering and simmering for 10 minutes.
  5. Add the cauliflower and carrots and continue to simmer, covered, until vegetables are tender.
  6. Season to taste and stir through lemon juice and fresh coriander.
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