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Lentil, cauliflower & coconut curry
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150g Waitrose Love Life Lentils
1 tbsp rapeseed oil
1 medium onion, chopped
1 clove garlic, chopped
1 tbsp frozen Cooks’ Ingredients Chopped Ginger
½ tsp cayenne pepper
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
227g can chopped tomatoes
400g can coconut milk
1 medium cauliflower, cut into florets
1 tsp garam masala
Juice of ½ lemon
Chopped coriander, to serve
1. Cover the lentils with cold water and bring to the boil. Simmer for 25 minutes until tender. Drain.
2. Meanwhile, warm half of the oil in a large pan over a high heat. Add the onion, garlic and ginger, and cook for 3-4 minutes until soft. Stir in the cayenne pepper, coriander, cumin and turmeric, and cook for a further minute. Add the chopped tomatoes and coconut milk, season and continue cooking over a low heat for 15 minutes, until thickened.
3. Warm the remaining oil in a frying pan over a high heat. Fry the cauliflower florets for 3-4 minutes, stirring often, until browned. Add to the tomato sauce, together with the lentils, lemon juice and garam masala. Cover and simmer 5-8 minutes, until the cauliflower is tender. Scatter with the coriander and serve. Great with pilaff rice.
Typical values per serving: