Cauliflower and Lentil Curry
An easy Cauliflower and Lentil Curry
A comforting Cauliflower and Lentil Curry which celebrates the cauliflower. Cooked in a spiced creamy sauce which is made from coconut milk, turmeric, garlic, and lots of delicious warming flavours. Packed with plenty of seasonal vegetables and lentils making it nourishing and filling. This is a prime batch-cooking recipe – make up a vat of this and freeze some for those evenings when you don’t have time or not in the mood to cook. The curry can be enjoyed as a dinner, maybe add a some rice or naan if you’re really hungry. Or you can have it for lunch – a little plain yoghurt and mint sauce spooned over the top is a delicious accompaniment.
Minimising food waste
The recipe uses both the cauliflower and its leaves. The leaves work really well in curries, or they can be baked so the edges go lovely and crisp. It’s a good way of using up all of the vegetable to minimise food waste. You can enjoy this Cauliflower and Lentil Curry served on its own in your favourite bowl, or with basmati rice to soak up the liquid. A roti would be a delicious accompaniment too for mopping up the sauce! I always love serving curries with a dollop of mango pickle, and chutney.
Cauliflower and Lentil Curry
Ingredients
- 1 tsp oil (coconut oil if you have it)
- 1 tsp mustard seeds
- 25g fresh ginger peeled and chopped into matchsticks
- 4 cloves of garlic chopped
- 20 fresh curry leaves
- 1 medium white onion sliced
- 1½ tsp turmeric
- ½ tsp salt
- 1 small cauliflower cut into small florets and the leaves chopped
- 4 medium sized tomatoes quartered
- 1 can of green lentils drained and rinsed
- 1 can of coconut milk
- ½ tsp chilli powder
- 1 tbsps garam masala
- 4 leaves/80g of cavolo nero or kale shredded
Optional
- 4 spring onions finely sliced
- Basmati rice to serve
Instructions
- Warm a large lidded dish with the coconut oil then add the mustard seeds and heat these for a minute or two. Add the ginger, garlic, curry leaves and cook for a couple of minutes, stirring everything.
- Add the onions, turmeric and salt then cook the onions until they look transparent. Add the cauliflower and its leaves along with the tomatoes, lentils, coconut milk , chilli powder and garam masala. Place the lid on the dish and simmer for 40 minutes or until the cauliflower is tender.
- Check for seasoning, you might need to add some more salt, add the shredded cavolo nero leaves and let these cook for 5 minutes.
- Ladle out into bowls, scatter with the spring onions if you’re using them and enjoy! You can serve this meal with basmati rice or roti if you like.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. For another one of my Indian inspired recipes, check out this Coconut and Pumpkin Curry. You can also take a look at my Instagram too where you can keep up to date with recipes I make.