Caulifower & Red Lentil Curry [vegan]
This mild cauliflower & red lentil curry makes a quick and easy dinner that the whole family can enjoy.
Equipment
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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 taste
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
Calories: 459kcalCarbohydrates: 48gProtein: 18gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 660mgPotassium: 1376mgFiber: 20gSugar: 12gVitamin A: 418IUVitamin C: 87mgCalcium: 120mgIron: 7mg