Lentil and Cauliflower Curry

    Lentil and Cauliflower Curry


    13 people made this

    This lentil curry is an easy vegetable curry with a great balance of spice. The lentils are filling and you can add any vegetables you have.

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 1 clove garlic, finely diced
    • 1 red chilli, finely diced
    • 1 teaspoon cumin, or more to taste
    • 1 teaspoon curry powder, or more to taste
    • 1 teaspoon ground coriander, or more to taste
    • 1 teaspoon turmeric, or more to taste
    • 12 cherry tomatoes or 2 whole tomatoes, diced
    • 60g red lentils
    • 120ml water
    • 1 cauliflower, broken up into large florets
    • 100g spinach leaves
    • 1 sprig coriander, diced, to serve
    • 1 pinch salt, to taste

    Preparation:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hour40min 

    1. In a large frying pan or saucepan heat oil and gently fry onions, garlic and chilli for 5 minutes, stirring frequently to prevent burning.
    2. Stir in spices and heat through gently.
    3. Add tomatoes, lentils and water; season with salt, stir well and simmer for 30 minutes or until the lentils are nearly cooked.
    4. Stir in cauliflower florets and spinach leaves; cover for another 10- 15 minutes until cooked.
    5. Serve with freshly diced coriander.

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