Yellow Lentil & Coconut Curry With Cauliflower
This aromatic lentil and cauliflower curry will fill your kitchen with enticing flavors. The combination of spices, lentils, and fresh vegetables creates a wholesome and satisfying dish that pairs perfectly with fluffy basmati rice. Garnish with fresh coriander leaves and a sprinkle of coconut for a delightful finishing touch. Serve alongside mango chutney and naan bread for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 onion , thinly sliced
- 2 garlic cloves , crushed
- thumb-sized piece ginger , finely chopped
- 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
- 200g yellow lentils , rinsed
- 1½l vegetable stock
- 3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
- 1 cauliflower , broken into little florets
- cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve
Instructions
- Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
- During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 356 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.4 milligram of sodium
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