Lentil & cauliflower curry

Name: Lentil & cauliflower curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1tbsp olive oil; 1 large onion; 3tbsp curry paste; 1tsp turmeric; 1tsp mustard seeds; 200g red or yellow lentil; 1l low-sodium vegetable or chicken stock (made with 2 cubes); 1 large cauliflower; 1 large potato; 3tbsp coconut yogurt; coriander; lemon; brown rice to serve

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Prep

10 min

Cook

40 min

Total

50 min

Servings

Method

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.

Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Nutrition

kcal382 kcal

Protein23 g

Fat11 g

Carbs50 g

Micronutrients

Fiber8 g

Sugars12 g

Saturates2 g

Salt0.7 g

Lentil & cauliflower curry

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Prep

10 min

Cook

40 min

Total

50 min

Servings

Method

Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Nutrition

kcal382 kcal

Protein23 g

Fat11 g

Carbs50 g

Micronutrients

Fiber8 g

Sugars12 g

Saturates2 g

Salt0.7 g

Lentil & cauliflower curry

Method

Nutrition

Categories

Lentil & cauliflower curry

Method

Nutrition

Categories