Cauliflower, sweet potato and lentil Thai red curry
Suitable for vegetarians and vegans. Add this dish to your menu for a meat-free Monday meal or cook this for a special dinner. Serves 4.
INGREDIENTS:
750g baby sweet potatoes oil for drizzling salt and pepper to taste
380g (2 cups) Crossbow brown lentils 15ml (1 tbs) olive oil
2 onions, chopped
2 cloves garlic, crushed
10ml (2 tsp) grated fresh ginger 75g Thai red curry paste 500-750ml (2-3 cups) vegetable stock 1 x 400ml can coconut milk 30ml (2 tbs) fish sauce (optional) 30ml (2 tbs) lime juice
125ml (½ cup) chopped fresh coriander 2 cauliflower heads, cut into steaks
TO SERVE:
fresh mint fresh coriander chopped chilli
METHOD:
Preheat the oven to 180ºC. Halve the sweet potatoes, drizzle with olive oil and season, roast for 40 minutes until soft.
Cook the lentils according to the instructions on the pack and drain.
Heat the oil in a large saucepan over medium heat.
Add the onion and garlic and cook for 3 to 4 minutes or until softened.
Add the ginger and cook for 1 minute.
Add the curry paste and cook for another minute.
Add the stock, coconut milk, fish sauce and lime juice. Bring to the boil, lower the heat and simmer for 10 to 15 minutes.
Pan-fry the cauliflower steaks in a little olive oil and season.
Add the cauliflower, sweet potatoes and lentils to the curry. Simmer for another 5 to 10 minutes.
Serve garnished with mint, coriander and chopped chilli.