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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 lentil, rinsed
  • 1 ½l 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

Method

  • STEP 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.

  • STEP 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).

Goes well with

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Overall rating

A star rating of 3.7 out of 5.36 ratings
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