Coconut cauliflower with spiced lentils
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This fragrant cauliflower and lentil recipe ticks all the boxes – it’s quick, easy, gluten-free and vegan!
Ingredients
For the coconut cauliflower
- 400g tin coconut milk
- 2 dried kaffir lime leaves
- 1 garlic clove, crushed
- 1 lime, zest and juice
- 4 cardamom pods, crushed
- 1 large cauliflower, cut into florets
- 2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oil
- salt
For the spiced lentils
- 2 tbsp vegetable oil
- ½ onion, diced
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped fresh root ginger
- 4 tsp curry powder
- 1 tsp gound ginger
- 250g/9oz red lentils
- 1 litre/1¾ pints vegetable stock
- 1 large red chilli, finely chopped
- 1 tbsp finely chopped mint leaves
- 1 tbsp finely chopped coriander
- 1 lime, juice only
- 2 tbsp coriander cress, to garnish
- salt
- 2 tbsp coriander cress
Method
Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil.
Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside.
To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute.
Gradually add the stock, cooking gently, until the lentils are soft.
Add the chilli, coriander and mint, and season with salt and lime juice.
Thinly slice the remaining cauliflower florets and coat in the curry oil and salt.
Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve.
