Yellow lentil & coconut curry with cauliflower

Yellow lentil & coconut curry with cauliflower

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(21 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
This healthy veggie curry is diet-friendly and a great source of iron and fibre

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal356
  • fat17g
  • saturates9g
  • carbs33g
  • sugars9g
  • fibre10g
  • protein18g
  • salt1.4g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • thumb-sized piece ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    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
    Lentils

    Lentils

    len-til

    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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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

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).

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Comments (29)

pinkkann's picture

Normally the recipes I try are great and I give 4 or 5 stars. This one - not so much. I ate it in much the same way my dog eats her kibble when she looks at it as if to say "I'll eat it because I'm hungry but I am NOT happy about it" (she'd prefer treats only). Unfortunately, it was just me around that week so I ended up with 3 meals of it. It was filling but also had a weird after taste. Best I can say - it was edible.

mumplus1's picture
5

I really enjoyed this..I'm starting on a vegan journey and this will really help me as it's delicious!
Ok so I added I small can of coconut milk and 800ml of water and it was perfect and not runny. The coconut milk makes it..I also used 3 tbs of Masala curry paste. I'll be making this again for sure

bruc044's picture
3.75

I made this with yellow split peas by mistake though not sure they had yellow lentils locally. Took about 60 minutes of simmering before the peas had cooked soft enough but the flavour at the end was excellent. Not a strong coconut flavour but then I also used masala paste instead of korma. Would certainly make again.

chantelbaldry100's picture
5

Really, really tasty. I followed the recipe exactly but couldn't find the recommended curry paste so used Tesco's Goan Masala paste instead. It worked really well but was probably a little bit spicier. Overall, a really easy, tasty, no-fuss meal.

Lbb00's picture

I made this exactly as per the recipe then got distracted so it had a little longer to cook and was quite thick.
my cauliflower hating daughter loved it, it was very nice.

jollyboy's picture
3.75

Lovely, and easy. I put mine in the slow cooker without the cauliflower . I steamed the cauliflower as I was cooking another meal for my anti-curry husband and added it at the last minute.
I ate this three days running , on the second day adding broccoli , green beans and peas. The third day .I had it for lunch with some toast! Definitely make it again

ClaireMG's picture

Nice! After reading the comments I only added half a litre of stock and then a can of coconut milk, and reduced the masala paste to 2tbsp instead of 3. It still turned out a bit too watery, so took the lid off for 10 mins and added some cornflour. I soaked the lentils overnight, so they weren't hard as others have said.

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
4

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
4

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
5

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
5

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
3

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
4

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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Questions (2)

ClaireMG's picture

Would I be able to make this in a slow cooker?

goodfoodteam's picture
Hi there thanks for your question, yes this recipe is suitable for slow cooking. We suggest 4-6 hours on low.

Tips (1)

gillychitt's picture

I have just had a go at this recipe, incorporating some of the tips offered . I used Thai curry paste and soaked the lentils pre cooking. I also pre cooked the cauliflower and added some peas. I used a can of coconut cream and added home made veg stock as I went along so as not to end up with watery curry. It is delicious!