Lentil, cauliflower & coconut curry
Waitrose and Partners

Lentil, cauliflower & coconut curry

Gluten freeVegetarian
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,151kJ/ 276kcals

Fat

16g

Saturated Fat

11.1g

Carbohydrates

22g

Sugars

6.3g

Fibre

4.7g

Protein

10.9g

Salt

0.1g