Cauliflower and Lentil Dhal

22 Mar

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I find that a problem I face regularly is that I always end up with a spoonful or two of curry paste in the bottom of the jar in my fridge. I hate to waste anything and so when I came across with recipe, I had a total eureka moment. It is the perfect solution and this is such a tasty curry. The lentils give it a lovely grainy, rustic texture and are a great source of vegetable protein too. This is a great curry for vegetarians because it’s so balanced. It is so quick to prepare that you can practically have it on in 10mins. What’s not to love?

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Cauliflower and Lentil Dhal (Serves 2)

1tbsp rapeseed oil

1 medium onion, diced

2 garlic cloves, minced

1 1/2tbsp tikka masala curry paste (Or any other medium curry paste)

100g red lentils

500-700ml chicken stock

1tbsp tomato puree

400g cauliflower, cut into small florets

100g frozen peas

1tsp dried coriander

naan bread,to serve

  • Heat the oil in a large casserole dish and fry the onion, garlic and curry paste for 2-3mins until softened slightly. Add the lentils and mix to coat fully.
  • Pour in most of the stock and the tomato puree and bring to the boil. Turn the heat down and simmer for 15mins.
  • Add the cauliflower and bring to the boil again. Turn the heat down to medium/low and simmer for about 10mins until the cauliflower is tender. Add the peas in in the last 2mins.
  • Check regularly if the liquid is not practically covering the cauliflower you may need to add more stock.
  • Season to taste and add the dried coriander. Serve hot with the naans.

 

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