Keralan cauliflower and lentil curry
Serves 4 | prep 15 mins | total time
Keralan cauliflower and lentil curry
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Serves 4 | prep 15 mins | total time
This speedy vegan curry is packed with flavour - to bulk it up, add a tin of chickpeas
Rate
Nutritional information (per serving)
Calories
407Kcal
Fat
13gr
Saturates
7gr
Carbs
48gr
Sugars
10gr
Fibre
9gr
Protein
21gr
Salt
0.8gr
Ingredients
- 250g red lentils, rinsed and drained
- 600ml hot vegetable stock - use gluten-free and vegan if required
- 1 tbsp oil
- 1 large onion, sliced
- 3 garlic cloves, crushed
- 1 x 200g jar Keralan curry paste, or other mild curry paste - use gluten-free and vegan if required
- 1 x 400ml tin lighter coconut milk
- 1 medium cauliflower, broken into florets
- ½ x 30g pack coriander
- 200g baby leaf spinach
- 2½ tbsp lemon juice
Step by step
- Soak the lentils in the hot vegetable stock while you start the curry.
- Heat the oil in a large nonstick pan and cook the onion over a medium-high heat for 5 minutes until beginning to brown. Add the garlic and the curry paste and cook, stirring, for 3 minutes until fragrant, to bring out the spice flavours.
- Add the lentils and stock, the coconut milk and some seasoning. Bring to the boil then reduce the heat and simmer, covered, for 5 minutes. Add the cauliflower florets and continue to simmer for a further 15 minutes, uncovering for the final 5 minutes, until the lentils and vegetables are tender. Set aside some coriander leaves for a garnish and roughly chop the rest.
- Stir the spinach through to wilt, then add the chopped coriander, lemon juice and season well. Scatter the curry with the reserved coriander and serve with rice or chapatis if you wish.
-
Tip Bulk it up
Add a tin of chickpeas for an extra protein boost.
