This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.
This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.
The cauliflower is cooked in a tomato and coconut sauce seasoned with fragrant spices. Split red lentils bring a healthy dose of plant-based protein and dietary fibre.
I love curries throughout the year, but I find them particularly comforting at this time of the year when the days get shorter and the temperatures start to drop.
Besides this cauliflower & red lentil curry, some of our favourite family recipes include this lightly spiced Sweet Potato & Lentil Curry or Cauliflower & Spinach Egg Curry
If you are looking for additional inspiration for cauliflower why not try my roasted cauliflower salad below. Served with barley, crunchy chipotle almonds, juicy pomegranate seeds and a generous amount of freshly chopped parsley it is tossed with a lemon and caper dressing. Delicious!
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Happy #MeatFreeMonday everyone 💚⠀ Guess what?! I have a brand new delicious recipe for you.⠀ ⠀ Quick and easy to prepare, this roasted cauliflower salad is served with barley, crunchy chipotle almonds, juicy pomegranate seeds and a generous amount of freshly chopped parsley. Tossed in a lemon and caper dressing, this hearty dish is best eaten warm or at room temperature.⠀ ⠀ I got the idea of the crunchy chipotle almonds from Yotam Ottolenghi’s latest cookbook “Flavour” (more on this little gem next week!). Has anyone else bought it yet? ⠀ ⠀ In the meantime, grab this new recipe on the blog. Link in my bio.⠀⠀⠀⠀ ⠀⠀⠀ #MeatlessMonday #vegan #meatfree #flexitarian #cauliflower #chipotle #seasonal #plantbased #veggie #plantpowered #veganfood #vgang #vegandinner #seasonal #seasonalvegs #vegansofig #vgang #lessmeat #glutenfree
Caulifower & Red Lentil Curry [vegan]
Equipment
- saucepan
Ingredients
- olive oil
- 1 medium onion
- 3 garlic cloves crushed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tamarind paste
- 1/4 tsp chilli powder
- 1 Tbsp freshly grated ginger
- 600 g cauliflower florets
- 400 g can chopped tomatoes
- 175 g split red lentils
- 450 ml vegetable stock
- 400 ml can coconut milk
- lemon juice
TO SERVE:
- rice
- fresh coriander
- chillies
Instructions
- Heat some olive oil in a large saucepan. Add chopped onion and crushed garlic. Fry gently until soft.
- Add turmeric, cumin, coriander, tamarind paste, grated ginger and chilli powder. Fry gently together for a couple of minutes.
- Cut the bigger cauliflower florets into halves or quarters. Add cauliflower florets to the pan. Add chopped tomatoes, red lentils and vegetable stock. Cook half-covered for 15-20 minutes until cauliflower and lentils are cooked. The cauliflower should still have a bite. Add coconut milk and carry on cooking uncovered for 10 mins. Season to taste with lemon juice and salt if needed.
- Serve with rice. freshly chopped coriander and chillies.
Nutrition
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