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, questions and tips

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drhshires
9th Dec, 2013
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
30th Nov, 2013
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
20th Sep, 2013
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
12th Aug, 2013
4.05
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
2nd Jul, 2013
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
20th Mar, 2013
5.05
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
12th Jan, 2013
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
7th Jan, 2013
5.05
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
6th Jan, 2013
3.05
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
23rd Nov, 2012
4.05
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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