Cauliflower and Lentil Curry
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1tbsp sunflower oil
  • 2 Finely chopped onions
  • 1clove crushed garlic
  • 25grammes fresh gingerpeeled and grated
  • 2tsp ground cumin
  • 2tsp ground corainder
  • 1tsp Ground turmeric
  • 75grammes red lentils
  • 150mls vegetable stock
  • 1medium sized Cauliflowercut into small florets
  • 1large carrotspeeled and cut into 1/2cm dice
  • 400mls Reduced fat coconut milk
  • 3tbsp chopped fresh coriander
  • 1tbsp Lemon juice
  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.