Cauliflower and Coconut Curry
Member recipe

Cauliflower and Coconut Curry

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(4 ratings)

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Servings

Serves 4

Yummy curry

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Ingredients

  • 3/4 cup (150g) red lentils
  • 100ml sunflower oil
  • 1.5kg cauliflower, cut into small florets
  • 2 tsp cumin seeds
  • 1 onion, chopped
  • 3cm piece ginger, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 long red chilli, halved, seeds removed, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tbsp good-quality mild curry powder
  • 400ml can coconut milk
  • 200g vine-rippened tomatoes, blanched, skin removed, chopped
  • 1 tbsp lime or lemon juice
  • Chopped coriander leaves, to serve
  • TARKA
  • 2 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 6 cloves
  • 1/4 tsp cayenne pepper

Method

    1. Place lentils in a pan and cover with 2 cups cold water. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thick and creamy. Cover and set aside.
    2. Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat, add cauliflower and half the cumin seeds and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove with a slotted spoon and set aside.
    3. Add remaining 2 tbsp oil and cumin seeds to hot pan, then, as soon as seeds start to sizzle, add onion. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onion is soft but not browned.
    4. Add ginger, garlic and chilli, and cook for 2 minutes. Stir in ground coriander, ground cumin, turmeric, curry powder, coconut milk, cauliflower and tomato, then simmer, stirring occasionally, for 10 minutes or until cauliflower is just tender.
    5. Stir lentils and lime juice into the curry and season to taste with salt. Simmer for a further 2-3 minutes, then stir in coriander. Remove from heat.
    6. For the tarka, heat oil in a small frypan over medium heat, add spices and sizzle for a few seconds. Drizzle over the curry, cover and leave for 5 minutes for the flavours to infuse before serving.

Comments, questions and tips

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Comments (2)

ronfaulkner's picture
5

An excellent recipe although I did use 2 Onions, Heaped teaspoons of Coriander, Cumin and Cumin Seeds. Next time to give it a bit more of a zing I will leave the seeds in of the Chilli. I also Stir fried the cauliflower for quite a while in the first stage and therefore needed less cooking time at the end but I used ALL the Cauliflower leaves and stalks (Chopped) and it tasted really great. Thanks. Another brill recipe to help me use up my stock of Coconut Milk that I bought cheaply.

JacquiAW's picture
5

This Cauliflower and Coconut Curry is gorgeous. We are making this tonight for the third time and so looking forward to it. Very tasty

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