Cauliflower and Lentil Curry Recipe
Warming, makes plenty and easy to make.
Servings 6 servings
Calories 400kcal
Ingredients
- 1 cup green lentils
- 1 small cauliflower
- 4 tablespoons olive oil
- 1 onion chopped
- 4 garlic cloves chopped
- 4 cloves
- 1 teaspoon all spice
- 2 teaspoons curry
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1 cup warm water
- 200 millilitres coconut milk
- 1 lemon wedged, for garnish
Instructions
- Rinse the lentils, add water and bring to boil. Rinse again and add fresh water and cook until tender for about 15 minutes, taste a few to test readiness.
- Seperate cauliflower florets to bite-size pieces. Chop the leaves and the stem part.
- Use a large skillet that has a lid. Lightly heat it over medium heat and add the olive oil.
- Add the chopped onion and the all spice and the cloves. Sauté until the onions are caramelized.
- Add the lentils and the coarsely chopped garlic cloves and mix to blend.
- Add the cauliflower and its leaves and stem cuts.
- Add the remaining spices; cumin, curry, turmeric, salt and chilli pepper.
- Mix to make sure the cauliflower flowers are well coated with the spices.
- Add warm water to cover the bottom of the skillet. Cover the lid and cook until the cauliflower is done. Should take about 10 minutes.
- Drizzle coconut milk, mix and serve while still warm, sided with lemon wedges.
Notes
Additional alternatives can be peeled and sliced carrots, small-cubed potatoes.
You can substitute red lentils with green lentils. Red lentils cook much faster, you do not have to boil them before and watch out and do not let them turn into a mash while waiting for the cauliflower to be ready.
Garnish with chopped fresh coriander or parsley.
Serve with rice.