Lentil, cauliflower & coconut curry
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 150g Waitrose Love Life Lentils
- 1 tbsp rapeseed oil
- 1 medium onion, chopped
- 1 garlic clove, 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
- ½ juice of lemon
- Chopped coriander, to serve
Cover the lentils with cold water and bring to the boil. Simmer for 25 minutes until tender. Drain.
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.
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 when made using specific products in recipe