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Two hands tucking into a Cauliflower and Lentil Curry with a metal spoon. There are two rustic bowls of curry and a grey tea towel. The curry has been garnished with fresh chillies and spring onions.
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Cauliflower and Lentil Curry 

A comforting curry celebrating the cauliflower cooked in a spiced creamy sauce.
Course: Main Course
Cuisine: Indian
Keyword: Budget recipe, Mid-week meal, Vegan Curry
Servings: 4 people
Author: Emma Harrel

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.