Coconut, cauliflower and lentil curry

Prep time – 15 mins.  Cooking time 35 mins.

This is a fab vegetarian dish which is also exciting to meat eaters as a change.  The versatile lentil plays a big role in this dish and provides carbs and protein.  It won’t take you long to rustle it up and its so special you could definitely serve it at a dinner party with an appropriate starter and/or dessert so give it a try.  See below for further info:-

150 gm lentils, 1 tbsp. rapeseed oil, 1 clove of garlic, chopped, 1 medium onion, chopped, 1 small tbsp. chopped ginger, 1/2 tsp cayenne pepper, 2 tsp ground cumin, 1/2 tsp ground turmeric, a can chopped tomatoes, 400gm can of coconut milk, 1 medium cauliflower, divided into florets, 1 tsp garam masala, juice of 1/2 lemon, chopped coriander to flavour and  garnish.

Place lentils in pan, cover with cold water and bring to boil – boil for 25 mins until tender then drain and set aside.  During this time, warm half of the fat in a large pan over a high heat and add the onion, garlic and ginger cooking for 3-4 mins til soft.  Add the cayenne pepper, turmeric, coriander and cumin and cook for a further minute, then pour in the chopped tomatoes, and coconut milk, and season whilst continuing to cook for 15 mins until thickened.

The rest of the oil should be warmed in a large frying pan on a high heat and the cauli florets fried for 3-4 mins stirring all the time until brown.  Add all ingredients together in a large pan, including garam masala, lemon juice and lentils, and simmer for 5-8 mins until the cauliflower is tender.  Scatter the coriander on the finished hot dish and serve with pilaff rice or another favourite carbohydrate such as  pitta bread, or  even cous cous or potatoes.  Delicious.