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.
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