Yellow lentil & coconut curry with cauliflower

Yellow lentil & coconut curry with cauliflower

  • Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal356
fat17g
saturates9g
carbs33g
sugars9g
fibre10g
protein18g
low insalt1.4g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion , thinly sliced
  • 2 garlic cloves , crushed
  • thumb-sized piece ginger , finely chopped
  • 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
  • 200g yellow lentil , rinsed
  • 1 ½l vegetable stock
  • 3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
  • 1 cauliflower , broken into little florets
  • cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Method

  • STEP 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.

  • STEP 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).

Goes well with

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    Overall rating

    Rating: 4 out of 5.31 ratings
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