Lentil & cauliflower curry

Lentil & cauliflower curry

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(12 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal382
  • fat11g
  • saturates2g
  • carbs50g
  • sugars12g
  • fibre8g
  • protein23g
  • salt0.7g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped

    Onion

    un-yun

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

  • 3 tbsp curry paste
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 200g red or yellow lentil

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1l low-sodium vegetable or chicken stock (made with 2 cubes)
  • 1 large cauliflower, broken into florets

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 large potato, diced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp coconut yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • small pack coriander, chopped
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g cooked brown rice

Method

  1. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.

  2. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

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Comments, questions and tips

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Comments (14)

KochinVeronica's picture
5

Niice!

kt_gallacher's picture
3.75

Very simply and tasty. Followed advice from comments and added potatoes (diced small) with the lentils and found that 1l of liquid was perfect (but did have a large cauliflower!). Just added 700ml to start with and then topped up as necessary. Will make again.

rachaelforks's picture
5

Gorgeous recipe! The texture of the lentils with the potato and cauliflower was perfect as was the combination of spices. I made my own curry paste by using a 6 oz (170g) can of tomato paste, 2 TBS of madras curry powder, and 1 tsp ginger paste.
Modifications:
-sautéed 3 cloves of garlic with the onion
-omitted the tumeric, mustard seeds, and brown rice, as I didn't have them
-used 2 potatoes instead of 1
-used 450mL of stock + 500mL of water
-substituted coconut milk for coconut yogurt and parsley for coriander, as that's what I had on hand
-added probably 2 extra TBS of madras curry powder along the way

I think it would probably serve 8-10 people or maybe 6 very hungry eaters! Perfect for lots of leftovers.

julietulip's picture

Loved the lentil and cauliflower curry! Tweaked the recipe to what I had in. Sooooo....didn't bother with lemon, yoghurt or potato. I used tikka paste...but also added garlic, a green chilli and a good punch if ground coriander. Really tasty and felt quite healthy for a curry. Loved the texture of the lentils ....yum yum!!

catbail's picture

Forgot to say, it does take a lot longer than stated. Why is is that if you cooked diced potato in boiling water for 12 minutes, it would just about fall apart, but it you cook in in any other medium it takes forever? There must be a chemical reason for this. Does anyone know?!!
Lovely curry though.

catbail's picture

Love this curry and have cooked it a few times now, but I think the timings are a bit out. I add the potato at the same time as the lentils, then when the potato is half way there add the cauliflower (actually, I use frozen cauli for this), then just cook on until the cauli is cooked. I've started using a 400ml tin coconut milk plus about 300ml stock, and find this is enough liquid. You can always add more. Oh, another thing is that I use Madras paste, it tastes great mixed with coconut milk.

emmie27's picture
3.75

Great way to use up a huge cauliflower, added half a cubed courgette too and 1/4 tin chopped toms as I had no curry paste so mixed this with medium curry powder, garam masala, coriander and cumin. Only had plain yoghurt but still tasted great, cooked for slightly longer than suggested. Looking forward to leftovers tomorrow as it made loads.

teresaaregreen21's picture

Just made this with korma paste and added a tin of chopped tomatoes but no yogurt, lemon or coriander. It was delicious. My son liked it but said it would be even better with chicken in! I found it a great veggie alternative. With the tin of tomatoes and extra large cauliflower it would serve six. Looking forward to the leftovers.

Jenneil1's picture
5

Just had this for dinner. Awesome. Just used normal yoghurt and added boiled eggs and spinach. Served with naan bread. Will be making again and again :))

lilemz93's picture
5

Really good :) I added some garam masala too, and just 750ml of stock. I'd definitely make again.

Frantic Flapjack's picture

This was really lovely as a dinner but as I used Korma paste, it turned out as more of a stew than a curry. If I made it again, I would use a medium paste to spice it up more. Would recommend this as it is a good way to use lentils and the cauliflower cooked beautifully.

Jacqueline Pye's picture

This went down really well. Didn't have coconut yoghurt, so used plain + a little coconut cream, and needed only 750ml of stock. Thai curry paste worked well, though couldn't taste the lemon in the dish after all - perhaps finely grated zest added might sway it. I'm usually a quick cook, but had to rush to prepare and serve in 50 mins. Having said all that, we both really enjoyed the dish and I'll keep the recipe in my "These work" file!

celesta's picture
4

Cheap, simple and healthy.

nevilleh's picture

I loved this. The lemon juice and yoghurt really added something. For a cheap and healthy recipe it was delicious. My husband missed there being and meat content, but he is a bit of a carnivore!

Questions (2)

drhshires's picture

Is this freezable?

goodfoodteam's picture

Hi there, 
Yes this curry will freeze well. 
We hope you enjoy it. 

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