Roasted cauliflower curry with coconut & coriander ‘yogurt’
This can be a meal on its own served simply with rice during the week or form part of a curry feast at the weekend. You could always make double, as it’s so good warmed up the next day scooped up with some flat bread.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 1 cauliflower, cut into florets
- 2 tbsp coconut oil
- 1 large onion, thinly sliced
- 2 clove/s garlic, sliced
- ½ tsp dried chilli flakes
- 1 tsp coriander seeds
- 1 tbsp frozen Cooks’ Ingredients Chopped Ginger
- 1 tsp ground turmeric
- 300g red lentils
- 500ml Cooks' Ingredients Vegetable Stock
- 1 tsp garam masala
- 100g coconut yogurt alternative
- ½ lemon, juice
- 1/2 x 25g pack coriander, leaves chopped
Preheat the oven to 200ºC, gas mark 6. Toss the cauliflower florets with 1 tbsp coconut oil plus the onion, garlic, chilli flakes and coriander seeds. Season, arrange in a roasting tin, then cook for 25-30 minutes, turning occasionally, until the cauliflower is golden and tender.
Meanwhile, heat the remaining 1 tbsp oil in a pan over a medium heat, then add the ginger and turmeric. Cook for 1 minute, then add the lentils, stock and 100ml water. Bring to the boil and simmer for 20 minutes, adding the garam masala during the last 5 minutes, until the lentils are tender and the liquid reduced. Add more water if the mixture becomes too thick.
Stir together the yogurt alternative, lemon juice and fresh coriander and season to taste. Check the dhal and season if necessary. To serve, spoon the dal onto warm serving dishes and top with the roasted cauliflower and a spoonful of yogurt. Serve alone or with steamed basmati rice or warm naan.
If you don’t need this to be vegan, use Greek-style yogurt for the raita. You can also use vegetable oil instead of the coconut oil – but it’s worth adding 100ml coconut milk instead of the water.
Typical values per serving when made using specific products in recipe