Vegetable and Red Lentil Coconut Curry with Spice Roasted Cauliflower.
A lightly spiced, family friendly coconut curry with sweet potato, red lentils and vegetables. Served with buttery roasted cauliflower spiced with delicious Indian flavours.
Equipment
- Large saucepan
- Roasting tray
Ingredients
- ~350 g cauliflower florets
- 1 medium sweet potato peeled and cut into 1 inch cubes
- 1 yellow onion finely diced
- 1 tbsp garam masala
- 1 tbsp ground turmeric
- 1 tbsp curry powder mild
- 2 tbsp tomato paste
- 1x400 ml can of coconut milk
- 400 ml vegetable stock if feeding to babies under 2 use a low sodium stock
- 100 g red lentils
- 1/2 courgette/zucchini
- 3-4 medium mushrooms
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp chilli powder optional
- olive oil, salt and pepper to taste
Instructions
- Preheat your oven to 180°C (356°F)
- Put the cauliflower florets onto a lined baking sheet, drizzle with olive oil, cumin seeds, paprika, chili powder (if using) salt and pepper. Mix well so that the cauliflower is evenly coated and roast in the oven for 25 minutes to half an hour.
- Meanwhile, heat some olive oil in a large saucepan and add the onions. Throw in a pinch of salt (this will prevent the onions from burning) and cook on a medium/low heat for about 3 minutes until they are softened and just starting to colour.
- Add the tomato paste, garam masala, turmeric and curry powder stir and cook for another 2 minutes.
- Add the stock and coconut milk and bring to a gentle simmer.
- Place the sweet potato and lentils into the sauce, stir and cook with a lid on for 10 minutes stirring regularly.
- Add the courgette and mushrooms, and cook with the lid off for a further 5-10 minutes, until the potatoes and lentils are tender.
- Allow to cool for a few minutes before serving with the spiced cauliflower, rice or naan½ and your favourite Indian sides.
Notes
As with all curries, this one tastes even better the day after cooking. It freezes well and the recipe can easily be doubled for batch cooking.