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  • Seasonal local food recipe No.352 – Cauliflower and lentil curry

    Posted on February 19th, 2017 Janet No comments

    We had this tasty curry recently, the lentils and coconut milk give a nice creamy sauce. Use the green coriander in Camel CSA’s veg boxes this week.

    cauliflower-camelcsa-210809Serves 4

    Preparation time: 20 minutes
    Cooking time: 40 minutes

    Ingredients
    3 tbsp vegetable oil
    1 onion, finely chopped
    1 fat garlic clove, finely chopped
    25g fresh root ginger, grated
    2 tsp ground coriander
    green-coriander-bridget-camelcsa-0601162 tsp ground cumin
    1/2 tsp ground turmeric
    75g red split lentils
    150ml vegetable stock
    1 cauliflower, cut into small florets
    1 large carrot, peeled and sliced
    400 ml can coconut milk
    75g green beans
    3 tbsp chopped fresh coriander
    1 tbsp lemon juice
    salt and freshly ground black pepper

    Method
    Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent.  Add the garlic, ginger,ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time. Stir in the lentils, then pour in the stock.  Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.

    Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the cauliflower for 2-3 minutes until lightly browned.  Add to the lentil mixture with the carrots and coconut milk.  Bring the curry back to a gentle simmer and cook for a further 10 minutes.  Stir in the beans and cook until all the vegetables are tender.

    Stir in the chopped coriander and lemon juice, then season to taste.  Serve with rice, warm naan or chapatis.