Red Lentil, Cauliflower and Coconut Curry
By Morrisons
Published on 23 June 2021
A tasty meat-free curry to serve as a main course. Cauliflower absorbs flavours really well; just be sure not to over-cook it.Time and servings
30 minsTotal time
6Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 1 green chilli, thinly sliced
- 1 handful of fresh coriander
- 3 cm of ginger, piece, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 tbsp of vegetable oil
- 3 tbsp of balti paste
- 1.2 litres of vegetable stock, made from 2 stock cubes
- 200 g of red split lentils
- 1 small of cauliflower, broken into florets
- 250 g of basmati rice, steamed
- 4 tbsp of desiccated coconut
- 1 onion, peeled and thinly sliced
Method
Step 1
Season and sauté the ginger, garlic and onion in the oil for 6-7 minutes, until soft. Add the balti paste and cook for another minute. Add the stock, lentils and 3 tbsp of the coconut. Bring to a boil then simmer for 5 minutes.Step 2
Add the cauliflower and cook for 10 minutes, until tender. Serve over the rice, sprinkled with coriander, chilli and remaining coconut, with mango chutney and naan on the side.