Lentil and cauliflower curry


As I am on my own this week, I have not been very good at shopping. Last night I had half a cauliflower in the fridge, half a carton of coconut milk and the store cupboard so I came up with this. Comfort food for my date with netflix! And I can eat the rest tonight! It’s also excellent for boosting immunity, with all the cumin, ginger, garlic and fresh turmeric.

Serves 2
2 cups of brown lentils
1/2 cauliflower, divided into florets and steamed lightly to maintain crispness
1 tbs coconut oil
1-2 tsp mustard seeds
handful of curry leaves, fresh or dried
1 tsp cumin seeds
4-5 small shallots
1-2 garlic cloves, thinly sliced
1 inch turmeric root, peeled and chopped or 1 tsp powder
1 inch ginger root, peeled and chopped
1 red chilli, thinly sliced
1/2 can or small carton about 200ml of coconut milk (I use half fat)
1 tsp garam masala
coriander leaves to garnish

Cook the lentils for about 30 mins in boiling water, drain and set aside.
Similarly, steam the cauliflower for 2-3 minutes, and set aside.

While you are doing this, heat up the coconut oil and when hot add the cumin, mustard seeds and curry leaves and temper for a few seconds. Don’t let them burn. Then add in the turmeric, ginger, garlic, shallots and chilli and fry gently for a couple of minutes to release the aromas and caramelise the sweet shallots. Then add the coconut milk and a bit more water and simmer for a few minutes. Turn off until you are ready to eat, and then add the lentils and cook together for 3-5 minutes, and finally stir in the cauliflower.

Plate up with a sprinkle of garam masala and coriander leaves (took the photo before I had done this! so eager to eat it!). Serve with a green salad. Warms the cockles of your heart!

3 responses to “Lentil and cauliflower curry

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