INGREDIENTS:
1 tbsp coconut oil.
1 small yellow onion, chopped.
1 large red chili, chopped.
3-4 cloves garlic, minced.
Finger of fresh ginger, peeled and minced.
1 tbps curry powder.
1 tsp cumin.
1 tin chopped tomatoes.
150g dried red lentils, well rinsed.
1 small head cauliflower, torn into small pieces.
500ml vegetable stock.
½ tin coconut milk.
Juice of 1 lime.
Salt and pepper, to taste.
Fresh coriander.
METHOD:
Heat the coconut oil in a large wok or pan.
Once oil is hot, sauté onions and chilli for 5-7 minutes, until tender and fragrant.
Add ginger and garlic and sauté for another minute or two.
Add curry powder and cumin, stirring to coat.
Once onions are evenly coated, add tomatoes, lentils, vegetable stock, and cauliflower to the wok and bring to a boil.
Reduce heat to a simmer and cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
Add coconut milk, salt, and pepper; cook for another 1-2 minutes then remove from heat.
Add the lime juice and stir.
Add freshly chopped coriander and a dollop of plain live yoghurt (optional).
Comments