Yellow lentil & coconut curry with cauliflower

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• Marianne

  14 January 2012

  Marianne rated and commented on this recipe

  

  The flavours are really great, but the texture is all wrong. It needed a fair bit longer for the lentils to soften and there's not enough binding it together, so the lentils and cauliflower separate out rather than being held together in a rich sauce. This needs either more curry paste or tomato puree to hold it together.

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• lilmst

  15 January 2012

  lilmst rated and commented on this recipe

  

  It doesn't gel well, the mixture is far too runny like soup and there is nothing to bind lentils and cauliflower together. Added tomato puree which made it a bit better but not a 'wow' dinner. Nice enough but wouldn't rush back to make again.

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• Manny

  20 February 2012

  Manny commented on this recipe

  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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• for hobbi

  13 March 2012

  for hobbi rated and commented on this recipe

  

  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 :)

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• Malaika

  22 March 2012

  Malaika commented on this recipe

  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.

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• Pip

  19 April 2012

  Pip commented on this recipe

  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.

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• Loakley

  16 May 2012

  Loakley rated and commented on this recipe

  

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

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• ellenino

  19 May 2012

  ellenino rated and commented on this recipe

  

  Quite flavoursome but far, far too runny.

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• Hannah

  15 August 2012

  Hannah rated and commented on this recipe

  

  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.

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• Shubunkin

  23 November 2012

  Shubunkin rated and commented on this recipe

  

  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.

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• kradon

  06 January 2013

  kradon rated and commented on this recipe

  

  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.

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• koka

  07 January 2013

  koka commented on this recipe

  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

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• koka

  07 January 2013

  koka rated this recipe

  

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• Zoe

  12 January 2013

  Zoe commented on this recipe

  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.

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• Katie B

  20 March 2013

  Katie B rated and commented on this recipe

  

  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!

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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 lentils , rinsed
• 1½l 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Vegetarian, Vegan

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
• 1½l 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

PER SERVING

356 kcalories, protein 18g, carbohydrate 33g, fat 17 g, saturated fat 9g, fibre 10g, sugar 9g, salt 1.4 g

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