Ve gan ca uliflowe r and lentil curry

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

Serves 4 Ready in 40 min

2 tsp sun­flower oil 400g co­conut milk 2 medium cauliflow­ers, trimmed and cut into flo­rets 250g canned lentils, drained and rinsed Juice of 1 lemon

2 tbsp freshly chopped co­rian­der

For the paste

2 gar­lic cloves, peeled 5cm-piece root gin­ger, peeled and roughly chopped 1 green chilli

2 onions, peeled and roughly chopped

1 tbsp turmeric

1 tbsp ground cumin

1 tsp ground sea salt

To serve

Boiled bas­mati rice Pop­padoms 1 For the paste, put all the ingredient­s into a blender and whizz to a paste. Heat the oil in a large saucepan then gen­tly fry the paste for a few min to draw out the spices. Add the co­conut milk, stir well, bring to the boil and sim­mer. 2 Mean­while, steam the cau­li­flower un­til ten­der, then add to the curry sauce. Sim­mer un­til just cooked and fully heated through, then add the lentils, lemon juice and co­rian­der. Serve with boiled bas­mati rice and the pop­padoms.

1 632 kJ per serv­ing 25g fat 16g sat fat 24g carbs

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