Yellow lentil & coconut curry with cauliflower
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 356 |
| fat | 17g | |
| saturates | 9g | |
| carbs | 33g | |
| sugars | 9g | |
| fibre | 10g | |
| protein | 18g | |
| low in | salt | 1.4g |
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
Recipe from Good Food magazine, January 2012
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