The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

300g (10½oz) frozen cau­li­flower flo­rets 50g (1¾oz) red split lentils 1 mug (320g/11oz) bas­mati rice 10 cloves 4tbsp fat-free nat­u­ral yo­ghurt Cut the le­mon in half, cut one half into wedges for serv­ing later, then squeeze the juice of the other half onto a large plate and add 1tbsp of tikka paste. Mix to­gether, then mas­sage all over the frozen fish and leave aside in a sin­gle layer to mar­i­nate and de­frost.

Peel and slice the onion, gar­lic and gin­ger with the chilli and co­rian­der stalks, then place it all in a large casse­role pan on a medium heat with a lug of oil and the re­main­ing tikka paste.

Peel the pota­toes, cut them into 2cm (¾in ) chunks, then stir them into the pan and cook ev­ery­thing for 15 min­utes, or un­til soft, stir­ring oc­ca­sion­ally. This will build up great flavour.

Quar­ter the toma­toes, add to the pan with the cau­li­flower,

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