Curry with cauliflower



Servings: 4


1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece ginger, finely chopped
3 tbsp curry paste
200g yellow lentils, rinsed
1½ l vegetable stock
3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
1 cauliflower, broken into little florets
cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve



Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.


During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).


Nutrition per serving: Kcalories 356, Protein 18g, Carbs 33g, Fat 17g, Saturates 9g, Fibre 10g, Sugar 9g, Salt 1.4g


Enjoy your meal!



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