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


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.

Serves 4

Preparation time: 20 minutes
Cooking time: 40 minutes

3 tbsp vegetable oil
1 onion, finely chopped
1 fat garlic clove, finely chopped
25g fresh root ginger, grated
2 tsp ground coriander
2 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


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.

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