Yellow lentil & coconut curry with cauliflower

Yellow lentil & coconut curry with cauliflower

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

This healthy veggie curry is diet-friendly and a great source of iron and fibre

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
356
protein
18g
carbs
33g
fat
17g
saturates
9g
fibre
10g
sugar
9g
salt
1.4g

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
  • 1½ l 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

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Method

  1. 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.
  2. 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).

Recipe from Good Food magazine, January 2012

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Comments

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florascutt's picture

Really lovely recipe... I tweaked it a bit by: using half the stock amount + 1 x can of coconut milk and 1tbsp desiccated coconut. Also added 1 x fresh chilli with the onion, garlic etc, then a big bunch of baby spinach at the end to add a bit more colour. Oh and a dollop of mango chutney stirred in for good measure. Delicious!

niftypixie's picture
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Had this as a midweek meal. Used red lentils and a can of coconut milk instead of yellow lentils and desc coconut. Reduced stock and cooking time accordingly. Also used a tikka curry paste. Tasted good. Bit samey after a while, but we will cook again. Would be nice on the side of another curry.

jillyhulme's picture

Loved this curry. Fragrant and yummy. Used coconut milk with stock (put less stock in) and only had red lentils. Real comfort food. Will make again!

drhshires's picture

Really tasty. I used Patak's mild curry paste and used just 2 tbsp so I could give this to my baby, but it still had good flavours. I used a teaspoon of ground ginger instead of fresh ginger, and used 2 tbsp of dessicated coconut plus a sachet of creamed coconut which gave it a nice creamy flavour. I used the same amount of stock and simmered it for a little longer but left it quite liquidy for the baby. I'll give it to her tomorrow and hope she likes it! Good with warmed chappatis.

gingermut's picture

I didn't have any curry paste in so made my own tikka paste but also didn't have tomato paste for that so substitued with Chipotle paste. Absolutely gorgeous. Taking into account the other comments on here, I used the amount of stock as per recipe but left it cook a bit longer to reduce and thicken. Added some coconut milk and a squeeze of lemon at the end. Will definitely be making this again

hannahcgreen's picture

Absolutely delicious, the ginger gives it a real zing. I used Pataks Tikka Masala paste which worked perfectly and I also used a mix of coconut milk and stock which made it lovely and creamy but not too rich.

curried2's picture
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Really enjoyed this dish, as did my two year old and four year old. I used red lentils, slightly less water (prob 1.2L) a little chilli, no ginger (as we had none in the house) and chucked in a couple of cardamom pods and coriander seeds as someone suggested. I also used about 75g of creamed coconut, and less dessicated coconut. It probably did take a bit longer to cook than they suggest, but I'd left plenty of time so it was fine. Will definitely do this again.

trudemertenslaan's picture

Having read the other reviews, I used a mixture of low-fat coconut milk and stock and boiled it uncovered for 5 minutes at the end to reduce the amount of liquid. I also added more ginger and a red chili which needed using. Just before serving, I sprinkled over some garam masala. It was delicious and enjoyed by all the family. This is a recipe we will return to.

katie_besson's picture
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great recipe!however, I changed it a bit, I used coconut milk instead of stock and coconut, it went out very creamy. With lentils is like with beans - better to put them into water overnight when you cook them - then u ll get them soft, just right for the sauce. Lovely recipe though, thanks a lot!

penny6's picture

I mads this curry for my and my 2yr old daughter who "doesn't like cauliflower" and after 2 attempts she now loves cauliflower(again). I found the lentils where nice and soft as they should be (I used red lentils) and they were the sauce so to speak.i would probably use a tsp more curry paste though for a little more flavour,but otherwise a very nice family curry.

koka1212's picture
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we all loved it. There were no leftovers at all. I will cook it again tomorrow and i am sure my family will be very happy to have it over and over again. thanks

kradon's picture
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Turned out delicious but I made a few changes having read the comments. Had no yellow lentils so used red instead (less than 200 g I think). I used far less liquid and just added as I went along and I used coconut milk (a whole can to make the dish nice and creamy). Extra spices: chilli, cardamom, coriander seeds. I removed the cauliflower from the pan when nearly done to let the sauce thicken. Added it at the end to keep the texture.

shubunkin's picture
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Delicious curry and a nice change from the usual curry flavours. It is very runny but I liked the fact that it was not so rich and the sauce soaked into the rice. I let the water boil off more to thicken the sauce a bit and to cook the lentils for longer as they were not tender after 40min. I think the dessicated coconut added a nice texture and would recommend even though I am not a big fan of coconut usually.

hcraib's picture
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Had to leave this simmering for much longer as the lentils took longer than the recipe suggests. But enjoyed very much once it was finally finished.

ellelinfoot's picture
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Quite flavoursome but far, far too runny.

loakley1968's picture
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Agree with all the other comments - not a good recipe, too mushy and wouldn't recommend

pipmichael's picture

Having taken in to account the various comments about this recipe, I soaked the split peas over night and pre cooked until just tender
(still with a bit of bite)I then used a half a block of cocont milk, instead of desicated, in half a pint of water. Used a bit more water to ensure ingredience covered. Cooked another 20 mins and then added cauliflower. Very very tasty.

daisyblue's picture

I make a similar meal but I use red lentils instead with some coconut milk instead of dessicated coconut- I cook the red lentils in a little water first till they are mushy then add them to the onions, ginger(+ other spices- mustard seeds, cumin etc) and cauliflower with the coconut milk- makes a thicker sauce.Finnish with lemon juice and coriander.

assia185's picture
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Great vegetarian dish. I've had to put it in a pressure cooker to get the lentils to soften quicker, because they didn't soften in 40 minutes the first time we tried it. I also used less stock than the recipe suggests, to make it thicker. I started with 750ml then topped it up when i added the cauliflower. the result was much nicer that way :)

mrsamant's picture

Substituted the lentils for green lentils as couldn't get yellow ones on the day. Used korma curry paste to use up a jar I had left over. This made an absolutely delicious curry, which I am going to make time and time again. Even my husband who usually hates lentils, coconut and korma tried this and said he would join me for some next time!

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