Light supper recipe for 4 people, takes only 50 mins; recipe has vegetable oil, onion, garlic clove, ginger, curry paste, lentil, vegetable stock, desiccated coconut, cauliflower and basmati rice.
Yellow lentil & coconut curry with cauliflower
Course: Light supper
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 2 garlic cloves, crushed
- Onion: 1 onion, thinly sliced
- Vegetable Stock: 1 1/2 l vegetable stock
- Lentil: 200g yellow lentil, rinsed
- Ginger: thumb-sized piece ginger, finely chopped
- Cauliflower: 1 cauliflower, broken into little florets
- Basmati Rice: cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve
- Curry Paste: 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
- Desiccated Coconut: 3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
Directions
- 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).
