Red Lentil and Cauliflower Curry with Peas and Rice

Red Lentil and Cauliflower Curry with Peas and Rice

This red lentil and cauliflower curry provides some of the essentials nutrients you need while eating a vegan diet. It is low in fat, and a good source of protein, fibre and iron. What else could you possibly want?

I tend to forget about lentils a lot these days whenever I think of legumes. It’s such a shame because they are just as nutritious as beans. I rate them higher than beans because they are much easier to digest and they cook a lot faster.

If you get stomach discomforts after eating beans, I highly recommend that you try lentils. Always start with 2-3 tablespoons then work your way up to larger portions.


Red split lentils are best in curries because they don’t hold their texture as well as brown and green lentils. Cook them with your favourite Indian spices or a store-bought curry paste and serve over rice or chapati and you’ll have the most fulfilling meal ever!

This red lentil curry is one of those recipes that you can cook a lot of in advance, cool then portion into meal prep containers and freeze. Curries taste better a few days after cooking anyway, so its a total win-win situation.

 

 

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Red Lentil and Cauliflower Curry with Peas and Rice


  • Author: Somi Igbene

Description

This red lentil and cauliflower curry provides some of the essentials nutrients you need while eating a vegan diet. It is low in fat, and a good source of protein, fibre and iron.


Scale

Ingredients

  • 200g red split lentils, rinsed
  • 2 fat garlic cloves, finely minced
  • 1/4 inch ginger, grated or finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 100g frozen peas
  • 1 vegetable stock cube
  • 1 cauliflower head, broken into florets
  • Large handful chopped coriander, plus extra to garnish
  • 2 tablespoons cashews, toasted
  • Cooked basmati rice to serve

Instructions

Heat a small splash of water or oil in a medium pan, then add the onion, garlic and ginger. Cook for 5 minutes then add the spices and cook for a further 2 minutes before adding the lentils, stock cube and tomato paste. Stir well well then add around 300ml of water. Bring the mixture to the boil and then cook on a simmer for around 20 minutes or until the lentils are soft.

In the final 5 minutes of cooking, stir in the cauliflower, peas and the coriander.

Spoon the rice into bowls, top with the curry and sprinkle with toasted cashews and coriander and leaves.

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