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Lentil & cauliflower curry

Lentil & cauliflower curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal382
low infat11g
saturates2g
carbs50g
sugars12g
fibre8g
protein23g
salt0.7g
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 tbsp curry paste
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 200g red or yellow lentil
  • 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

Method

  • STEP 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.

  • STEP 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 TIPS
MAKE IT GLUTEN FREE
Use gluten-free stock and curry paste.

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

A star rating of 4.8 out of 5.79 ratings
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