Cauliflower with lentil curry

Prep: 10 mins
Cook: 25 mins
Cauliflower with lentil curry
A staple Indian dish, with vegetables is enriched with coconut milk, giving it an exotic, flavour. 

3 tbsp vegetable oil

1 onion, finely chopped

1 large garlic clove, finely chopped

25g fresh root ginger, grated

2 tsp ground coriander

2 tsp ground cumin

½ tsp ground turmeric

75g red split lentils

150ml vegetable stock, hot

1 cauliflower, cut into small florets

1 large carrot, peeled and diced

400ml tin light coconut milk

75g frozen green beans, thawed

3 tbsp chopped fresh coriander

1 tbsp lemon juice

Salt and freshly ground black pepper

Fresh coriander to garnish

Heat 2 tablespoons of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until translucent.

Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring continuously.

Stir in the lentils, then pour in the stock.

Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned.

Add to the lentil mixture with the carrots and coconut milk.

Bring to a simmer and cook for a further 10 minutes or until the vegetables are tender.

Stir in the beans and cook for 3–4 minutes.

Stir in the chopped coriander and lemon juice, then season to taste with salt and pepper.

Serve with some coriander sprinkled over.


Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Vegetables, Oil, Spice, Stock/Broth, Garlic

Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian


Special Info

Level of Difficulty

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