Cauliflower & red lentil curry
10
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A bowlful of this vegetable curry will fill you up a treat! Why not make some for a Friday curry night?
Ingredients
Calorie controlled cooking spray
4 spray(s)
Coriander, Dried
2 teaspoon(s), level
Cumin seeds
2 teaspoon(s), level
Turmeric
½ teaspoon(s)
Cauliflower, Raw
1 whole, cut into florets
Chilli, green or red
1 individual, finely chopped
Onion
1 medium, finely chopped
Root Ginger
2 inch slice(s), grated
Garlic
2 clove(s), crushed
Tomato Purèe
2 tablespoon(s), level
Split Red Lentils, dry
150 g
Vegetable stock cube
1 cube(s), to make 500ml
Tinned Tomatoes
1 can(s), large
Reduced fat coconut milk, tinned (7.7% Fat)
½ can(s)
Lime Juice, Fresh
2 tablespoon(s), juice of 1 lime
Coriander, fresh
1 tablespoon(s)
Brown Rice, dry
240 g, cooked to pack instructions
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, mix together the spices. Place the cauliflower florets on a baking tray and mist with cooking spray, sprinkle half the spice mixture over the florets, toss to coat, then roast in the over for 25-30 minutes.
2
Add the oil to the pan and heat over a medium heat, add the remaining spice mixture, and toast for 1-2 minutes. Then add in the chopped onion, garlic and ginger, sauté for 3-4 mins. If it starts sticking, add a splash of water. Once softened add in the chopped chilli and cook for 1-2 minutes. Then add the tomato puree and lentils and stir for 1 minute. Add in the tinned tomatoes and stock, and cook for 25 minutes until the lentils are soft.
3
Add the coconut milk and mix together, heat for another 1-2 minutes and add the lime juice. To make a smoother sauce - blend half the mixture in a food processor, and return to the pan. Add the roasted cauliflower and garnish with coriander. Serve with the cooked rice.
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