- 1 tbsp vegetable oil
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- thumb-sized piece ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
- 200g yellow lentil, rinsed
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1½ l vegetable stock
- 3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
- 1 cauliflower, broken into little florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve
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).