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LENTIL CURRY

Warming, Protein-Rich, Aromatic

Red lentils break down into a creamy texture, whilst cauliflower adds substance and soaks up the fragrant spices. Perfect for batch cooking. Red lentils break down into a creamy texture, whilst cauliflower adds substance and soaks up the spices.

Serves: 4  |
 Cook Time: 35 minutes
Ingredients
  • 1 medium cauliflower, cut into florets
  • 200g red lentils, rinsed
  • 400g tin chopped tomatoes
  • 400ml light coconut milk
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 30g fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 500ml vegetable stock
  • 2 tablespoons olive oil
  • 150g fresh spinach
  • Fresh coriander for garnish
  • Juice of 1 lime
  • Sea salt and black pepper

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
  2. Add garlic and ginger. Cook for 1-2 minutes until fragrant.
  3. Add all the spices (curry powder, cumin, coriander, turmeric, garam masala). Stir constantly for 1 minute.
  4. Add chopped tomatoes, coconut milk, and vegetable stock. Stir to combine.
  5. Add rinsed lentils and cauliflower florets. Stir well.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until lentils are tender and cauliflower is cooked through. Stir occasionally.
  7. Add spinach and stir until wilted, about 2 minutes.
  8. Remove from heat. Stir in lime juice. Taste and adjust seasoning with salt and pepper.
  9. Garnish with fresh coriander and serve with cauliflower rice or on its own.

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