Health Topics > Recipes > lentil-and-cauliflower-curry
Share Tweet
Lentil and Cauliflower Curry
Serves 4- 2 Tbsp olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small head cauliflower, cut into florets
- 1 large carrot, diced
- 1 beetroot, diced
- 2 stalks celery, chopped
- 2.5cm piece fresh ginger, grated
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ cup dried red lentils
- 150mL hot water or vegetable stock
- 400mL can coconut milk
- 3 Tbsp chopped fresh coriander leaves
- 1 Tbsp lemon juice
- Sea salt & black pepper to taste
Cook the onion in 2 tablespoons of olive oil in a large saucepan until softened. Add the garlic and cook for another 2 minutes. Add the cumin, ground coriander, turmeric and ginger and cook for another minute.
Rinse the lentils and add them to the pot. Add the stock, bring to the boil and then reduce heat to a simmer. Cover the pot and let the curry simmer for 10 minutes.
Add the beetroot, carrot, celery and cauliflower to the pot, along with the coconut milk. Simmer the curry for another 12 to 15 minutes, or until all the vegetables are tender.
Stir in the chopped coriander leaves, lemon juice, salt and pepper.
Serve curry with rice, or a salad.
