I love this curry because it only requires minimal ingredients, it’s super flavoursome and very filling too! The roasted cauliflower makes it even more delicious packing in some veggies too!
1 white onion – finely chopped
3 garlic cloves – crushed
1 tbsp of curry powder
1 tsp of cumin powder
1 tsp of ground coriander
1/2 tin of chopped tomatoes
600ml of veggie stock
150g of red split lentils – rinsed
1 can of chickpeas (400g) – drained and rinsed
2 tbsp of fresh lemon juice
1 tbsp of coconut oil
Salt & pepper to taste
For the roasted cauliflower:
1 head of cauliflower – cut into florets
2 tbsp of olive oil
2 tbsp of sumac – if you can’t find sumac you can also use another spice blend like Garam masala
1 tsp of turmeric powder
Salt and pepper to taste
A dollop of coconut yogurt
Some chopped coriander
Naan bread or rice
Start by roasting the cauliflower. Add the cauliflower florets to a roasting tray, drizzle with the oil, spices, salt and pepper and mix everything making sure the florets are nicely coated. Roast in the oven at 200 degrees Celsius for 20-25 minutes until they are soft
Add the coconut oil to a large pan and once hot add in the chopped onion. Cook for 5-7 minutes until the onion start to caramelise. Add the crushed garlic together with the curry powder, cumin coriander and a pinch of salt. Cook fort another minute. Add in the chopped tomatoes and continue cooking for a couple more minutes. Add in the lentil and the veggie stock. Bring to a boil, turn the heat down to a simmer and cook for 15 to 10 minutes until the lentils are soft. Add in the drained chickpeas and cook for another 5 minutes. Add the lemon juice and mix everything together.
Serve with the roasted cauliflower, a dollop of coconut yogurt and some chopped coriander.
This Post Has 2 Comments
How do you prevent the lentils from turning to mush?
Simply DELICIOUS! Love this one!