Lentil & cauliflower curry

Lentil & cauliflower curry

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
382
protein
23g
carbs
50g
fat
11g
saturates
2g
fibre
8g
sugar
12g
salt
0.7g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 tbsp curry paste
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 200g red or yellow lentils
  • 1l low-sodium vegetable or chicken stock (made with 2 cubes)
  • 1 large cauliflower, broken into florets
  • 1 large potato, diced
  • 3 tbsp coconut yogurt
  • small pack coriander, chopped
  • juice 1 lemon
  • 100g cooked brown rice

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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.

Recipe from Good Food magazine, December 2013

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Comments

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emmie27's picture
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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
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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
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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
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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!

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