Curry was never a favourite dish of mine. I always found it too spicy or lacking in flavour.
Add that to the acid reflux factor and you have a recipe for disaster.
When I began my vegan journey I found a lot of lentil curry recipes and I was determined to give curry another go.
Boy, am I glad I did! Nothing is as yummy on a cold winter night as a bowl full of rice and lentil curry.
The rice flavours from the gravy coat the vegetables and produce a lovely aromatic dish. Curry is a very versatile dish which allows for lots of experimentation.
You can add more coriander (I love fresh coriander), less cumin or just play around with different spice mixes.
I like to cook as authentically as possible when I cook cusine from other countries and cultures. So I bought myself the Tefal Non-Stick Kadai Curry Pan and it is brilliant for cooking up large batches of curry. Added bonus is it is non stick and has the heat spot in the middle so you know when to add your spices to get them popping and releasing those aroma.
This is a basic beginners curry but that doesn’t mean that it lacks flavour or aroma. As always my recipes are 100% vegan
Vegan Cauliflower and Lentil Curry
- 3 tbsp vegetable oil
- 1 onion diced
- 4 garlic cloves, minced
- 20 g ginger chopped
- 2 tsp ground corriander
- 2 tsp cumin powder
- 2 tsp medium curry powder
- 80 g red lentils
- 150 ml vegetable stock
- 500 g cauliflower florets
- 1 carrot, peeled and diced
- 400 ml coconut milk
- 1 red chilli diced
- 3 tbsp fresh chopped corriander
- 1 tbsp lemon juice
To begin with heat the oil in a large saucepan and gentle cook the onion for 10 mins or until soft and translucent. Add the garlic, ginger, corriander, cumin and turmeric and cook for 2-3mins until fragrant.
Add the lentils and cook for about a 1 minute. Add the stock and bring to the boil. Reduce the heat, cover the saucepan and simmer for 10 minutes.
Pan fry the cauliflower florets in 1 tbsp of the oil until the florets are lightly browned. Once browned add the cauliflower and carrot to the lentil mix along with the coconut milk
Bring the curry back to a gentle simmer and cook for a further 10 minutes or until the vegetables are tender. Stir in the diced red chilli.
Stir in the chopped coriander and lemon juice, then season to taste with salt and pepper. Serve the curry over bulgar wheat, brown rice or just scoop it up with a naan bread.