- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 382
- Carbohydrate Content: 50g
- Fat Content: 11g
- Fiber Content: 8g
- Protein Content: 23g
- Saturated Fat Content: 2g
- Sodium Content: 0.7g
- Sugar Content: 12g
Lentil & cauliflower curry Recipe
Lentil & cauliflower curry is a Healthy curry recipe for 4 people, takes only 40 mins; recipe has olive oil, onion and curry paste.
Ingredients
- Yogurt - 3 tbsp coconut yogurt
- Coriander - small pack coriander, chopped
- Turmeric - 1 tsp turmeric
- Olive Oil - 1 tbsp olive oil
- Onion - 1 large onion, chopped
- Lemon - juice 1 lemon
- Chicken Stock - 1l low-sodium vegetable or chicken stock (made with 2 cubes)
- Lentil - 200g red or yellow lentil
- Potato - 1 large potato, diced
- Cauliflower - 1 large cauliflower, broken into florets
- Curry Paste - 3 tbsp curry paste
- Rice - 100g cooked brown rice
- Mustard Seeds - 1 tsp mustard seeds
Instructions
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
