Cauliflower & Lentil Curry
As the seasons change, my appetite seems to change with it. No longer can my stomach handle the extra meat and stodgy fillers between meals that have kept my body so happy since winter. Spring has come and perhaps that primal instinct in me is crying out for our seasonal produce, and lots of good old veg!
I'm trying every which way possible to jazz up vegetables, and squeeze as many into one bowl as possible for a hit of nourishment, to wake up my body from the slumber of the colder season.
This dish is absolutely perfect as a fresh, filling quick dinner that can be ready in 30 minutes after work - you can thank me later!
Makes two yummy portions
1/2 a head of cauliflower, with the florets separated
1 cup of red split lentils
1 fresh tomato, chopped
Glug of coconut oil/vegetable oil
2 cups of cold water
1/2 teaspoon of curry powder for vegetables
1/2 finely chopped onion
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of turmeric
2 cloves of garlic, sliced in half
1 sprig of curry leaves, broken into smaller pieces
2 green chillies, split in half
1/2 teaspoon of salt
1 tablespoon of coconut powder
Heat up the oil in a pan, when hot add in the mustard seeds, cumin seeds and curry leaves
Once the mustard seeds start popping, add in the onion and leave to soften
Add in the freshly chopped tomato and allow it to cook down a little
Turn the heat to medium and add in the cauliflower florets, to soak up some of the juice from the tomato
Add in the lentils, stir everything around for about 30 secs until the lentils have a lovely gloss to them
Pour in the cold water and turn the heat to high (feel free to add more water, if you prefer a sauce which is little more runny)
Add in the turmeric, garlic, chillies and salt and leave to simmer for about 15 minutes
Once the vegetables are cooked (cooked lentils should naturally thicken the curry), add in the coconut powder
Cook for 1 more minute, then turn off the heat
Serve with hot basmati rice!