Cauliflower, Courgette & Coconut Curry

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Cauliflower, Courgette & Coconut Curry

This is a really simple, speedy curry which is great on it’s own or served with a Indian feast!

Ingredients:

1 white onion, diced

2 cloves of garlic, finely diced

1 big thumb sized piece of ginger, peeled and roughly chopped

1 tbsp ground cumin

1 tbsp turmeric

1 green chilli, roughly chopped

1 cauliflower, broken into florets

2-3 courgettes, cut into chunky pieces

1 tin of coconut milk

1 tin of lentils, drined and rinsed

Sea salt

Black pepper

1 handful fresh coriander, roughly chopped

Coconut oil or olive oil

 

Method:

1. In a pestle & mortar or spice grinder, blend the garlic, ginger, chilli, cumin and turmeric to a paste.

2. Place a wok or large saucepan over a medium heat and add 1 tablespoon of olive oil or coconut oil. Tumble in the onion and allow to gently soften and turn translucent for 4 or 5 minutes, stirring occasionally.

3. Add the curry paste, followed by a good pinch of sea salt and black pepper, mix everything together and allow to cook with the onions for a minute or two.

4. Pour in the coconut milk, give everything a mix, bring to the boil then reduce to a simmer.

5. Add the cauliflower florets and allow to cook for 5 minutes before adding the chunky courgettes and continuing to cook for 10 minutes or until the vegetables are tender.

6. Add the lentils and stir them in gently. Cook for another couple of minutes to allow the lentils to heat through.

7. Scatter with the chopped coriander and serve!

Enjoy!