We've been eating a lot more veggie meals lately and this Cauliflower and Lentil Curry recipe was one that went down particularly well with the family, even with my fussy soon to be 7 year old. The cauliflower florets are fried first giving them a bit of colour, before adding them into the creamy coconut and coriander sauce. The addition of the red lentils helps to bulk the curry out and make it nice and filling, especially when you serve it like I do with naan bread and rice. I know what you're thinking... double carbs, but you can't have a curry without them can you?
If you fancy making the curry a bit on the hotter side you could add a chopped red chilli along with the onion and garlic in Step 1, but I know my kids wouldn't have appreciated that! Mildly spiced and fragrant is the way to go in this house if you want everyone to eat it. Hubby just chucks on LOADS of chilli sauce to satisfy his cravings. He goes through bottles and bottles of the stuff and even slathers it on things like Macaroni Cheese and Risotto (bit odd don't you think?).. he says he likes food to bite back at him and it really does!
Whether you like them hot or just mildly spiced, you can't beat a curry at this time of year when the evenings are getting cold and the nights are drawing in. In my mind there's nothing better than tucking into a big bowl by the fire (pj's and fluffy slippers optional) after a long day at work and school. So comforting!
CAULIFLOWER AND LENTIL CURRY
A vegetarian cauliflower and red lentil curry in a creamy coconut and coriander sauce.
- 1 Onion, chopped
- 1 Garlic Clove, chopped
- 1 thumb size piece of Ginger, peeled and chopped
- 2 TSP Cumin
- 2 TSP Ground Coriander
- 1/2 TSP Turmeric
- 1 Red Pepper, chopped
- 75g Red Lentils
- 1 Cauliflower, broken into florets
- 150ml Vegetable Stock
- 400ml Tin Coconut Milk
- 1 TBSP Fresh Coriander
Step 1: In a large casserole fry the onion, garlic and ginger until soft then stir through the ground coriander, cumin and turmeric.Step 2: Add the pepper and lentils and cook for a few minutes then pour in the vegetable stock and coconut milk. Simmer for 10 minutesStep 3: Whilst the curry is simmering, fry the cauliflower florets in a frying pan for 5 minutes to give them some colour then add them to the curry along with the fresh coriander. Simmer for a further 20-30 minutes until the cauliflower is tender. Serve with rice and naans.
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If you like the sound of this recipe, make sure you have a look at my Sweet Potato, Chickpea and Spinach Veggie Curry which is lovely and warming and just perfect for Autumn.