Cauliflower and lentil curry
Cauliflower and lentil curry.
Photo: Reader's Digest
- Prep Time:
Ingredients2 tablespoon vegetable oil
1 onion finely chopped
1 garlic clove finely chopped
2 1⁄2 piece fresh ginger peeled and grated
2 teaspoon ground coriander
2 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄3 cup scant dried red lentils
150 vegetable stock hot
1 head cauliflower cut into small florets
1 large carrot peeled and diced
400 tin coconut milk
3⁄4 cup frozen green beans thawed and drained
2 tablespoon chopped fresh coriander leaves
1 tablespoon lemon juice
salt and freshly ground black pepper
chopped fresh coriander
leaves to garnish
1 Heat 11/2 tablespoons 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.
2 Rinse the lentils, then stir them into the pan. Pour in the stock, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
3 Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
4 Bring the curry 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.
5 Stir in the chopped coriander and lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with extra coriander leaves.