Cauliflower & Lentil Curry

Cauliflower & Lentil Curry

Main Meal

Serves: 4

Shopping & Ingredients List

2 tbsp Coconut Oil, 1 Onion finely chopped, 1 Garlic Clove finely chopped, 25g Root Ginger grated, 2 tsp Ground Coriander, 2 tsp Ground Cumin, ½ tsp Ground Turmeric, 75g Red Split Lentils, 150ml Vegetable Stock hot, 100g drained Chickpeas, 2 Peppers sliced, 1-2 Chillies sliced, 300g Cauliflower cut into small florets, 1 large Carrot sliced, 400ml Reduced Fat Coconut Milk, 3 tbsp Coriander chopped, 1 tbsp Lemon Juice, Salt & Pepper to season.

Method

  1. Heat a tbsp of oil in a large saucepan & gently cook the onion & peppers for 10 minutes, stirring frequently. Add the garlic, ginger, ground coriander, cumin & turmeric & cook for 2 minutes, stirring all the time.
  2. Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover & gently simmer for 10 minutes.
  3. Meanwhile, heat the remaining 1 tbsp oil in a frying pan & fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrots, coconut milk & chillies.
  4. Bring the curry back to a gentle simmer & cook for a further 10 minutes or until the vegetables are tender. Stir in the chickpeas & cook for 3–4 minutes.
  5. Stir in the chopped coriander & lemon juice, then season to taste with salt & pepper.

Macro info per serving

  • Protein 9.5g
  • Carbs 30.2g
  • Fat 19.7g
  • Energy 337 Kcal

 

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