Cauliflower and lentil curry
A staple dish in Indian cuisine, this vegetarian ‘dhal’ with vegetables is enriched with coconut milk, giving it an exotic, enticing flavour. Serve with rice, warm naan or chappatis.
Ingredients
Serves: 4
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 1 fat garlic clove, finely chopped
- 25g fresh root ginger, grated
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 75g red split lentils
- 150ml vegetable stock, hot
- 1 cauliflower, cut into small florets
- 1 large carrot, peeled and diced
- 400ml can coconut milk
- 75g frozen green beans, thawed
- 3 tbsp chopped fresh coriander
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- sprig of fresh coriander to garnish
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time.
- Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.
- Meanwhile, heat the remaining 1 tbsp oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrots and coconut milk.
- Bring the curry back to a gentle simmer and cook for a further 10 minutes or until the vegetables are tender. Stir in the beans and cook for 3–4 minutes.
- Stir in the chopped coriander and lemon juice, then season to taste with salt and pepper. Spoon onto a warmed serving dish and garnish with a sprig of fresh coriander.
COOK SMART
If canned coconut milk is unavailable, use 175g chopped creamed coconut, which comes as a block, dissolved in 350ml boiling water. Alternatively, you could use a carton of coconut cream and make up to 400ml with stock or water.
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Reviews & ratings
Average global rating:
(55)
Reviews in English (49)
I had a cauliflower which I needed to use up and I fancied something spicy - this was perfect. I even made it without the carrots and the coconut milk and it's something I'll definately make again. - 01 Oct 2009
Creamy and delicious. I added a fresh, chopped chilli for some spice, but the recipe is fine as it is. Will definitely make it again. - 21 Jun 2009
Outstanding! I added 1 teaspoon salt, and I didn't have the green beans, but it was a big hit served over brown rice. I'll definitely make it again. - 26 Mar 2010
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