Lentil Cauliflower Curry
- 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
Preparation:15min › Cook:40min › Ready in:55min
- 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.
This is a delicious and easy vege curry! I've made it twice this week- but I do add red curry paste to the spices when frying, to give it an extra kick of spice! Works great!! - 11 Mar 2012
Used different ingredients. use fresh green beans, parboiled while in season - 12 Sep 2010
Really enjoyed this. It could do with a bit more spice, but had a really filling and nice flavour. - 11 Oct 2009