ou guys know how much I love a good curry and this is possibly the easiest curry I ever made! Nobody likes doing the washing up so this one tray lentil and cauliflower is just the perfect fuss free, midweek dinner which will also taste amazing the next day or so! You can obviously cook your own lentils but if you are short of time canned lentils are just winner! I love serving it with a generous dollop of coconut yogurt and a squeeze of lime to add a burst of fresh flavour.
Serves 3-4 people
1 white onion – finely chopped
2 garlic cloves – finely chopped
1 tbsp of grated ginger
2 tbsp of curry powder
1 tsp of mustard seeds
1 tsp of turmeric powder
2 tbsp of coconut oil
1 can of coconut milk
1 can of green lentils – drained and rinsed
1/2 head of cauliflower – chopped into florets
3tbsp of plain coconut yogurt + extra for serving
Salt to season
Juice of 1 lime + 1 cut into wedges to serve
Warm naan to serve
Heat oven to 180 degrees celsius. Mix the onion, ginger, oil, 2 tbsp curry powder, the mustard seeds with 5 tbsp water in a baking dish. Roast in the oven for 10-15 mins until the onions are softened.
Stir in the drained lentils, the turmeric, cauliflower florets the coconut milk and half a can of water and return to the oven for another 25 minutes. Give the curry a good mix and add in the coconut yogurt and the lime juice.
Serve with more yogurt, lime wedges and some warm naan bread.