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  • Recipes

  • Red Lentil, Cauliflower and Coconut Curry

Red Lentil, Cauliflower and Coconut Curry

Red Lentil, Cauliflower and Coconut Curry

By MorrisonsPublished on 23 June 2021A tasty meat-free curry to serve as a main course. Cauliflower absorbs flavours really well; just be sure not to over-cook it.
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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.