Red Lentil and Coconut Sauce Topped with Spiced Cauliflower
Directions
- 1Preheat the oven to 200°C. Mince the garlic and ginger (no need to peel the ginger). Finely dice the shallot. Finely slice the chilli. Roughly chop the almonds.
- 2Chop the cauliflower into bite-sized pieces and set aside any leaves.
- 3Add the cauliflower florets to a large baking tray and drizzle with olive oil, salt and pepper and half of the hot paprika. Toss well.
- 4Roast the cauliflower for 15 minutes.
- 5Shake the tray and add the cauliflower leaves, then roast for another 15 minutes until golden.
- 6Heat a large pot or saucepan with a drizzle of olive oil over medium heat. Add the shallots and cook for 5-6 minutes until translucent.
- 7Add the remaining smoked paprika, chili powder (if using), curry powder, garlic, ginger, and tomato purée to the pot. Cook for 1-2 minutes, stirring continuously, until fragrant.
- 8Add the lentils, coconut milk, tinned tomatoes, almond butter, stock cube, and water.
- 9Bring to a boil, then lower to a simmer and cook for 25-30 minutes until the lentils are tender.
- 10When the lentils are cooked, blend them into a creamy sauce or leave them as they are.
- 11Drizzle some more coconut milk over the lentil base.
- 12Add the roasted cauliflower and leaves to the lentils.
- 13Top with fresh chili, pickled onions, roasted almonds, and a drizzle of olive oil to finish.
Ingredients
- 3 cloves Garlic Cloves
- 15 g Ginger
- 1 Large Shallot
- 1 Small Red Chilli
- 3 Tbsp Roasted Almonds (or Peanuts)
- 1 Large Cauliflower (About 1kg)
- 1 Tbsp Hot Smoked Paprika
- 1 Tsp Chilli Powder (Optional)
- 1 Tbsp Mild Curry Powder
- 0.5 Tbsp Tomato Purée
- 400 g Tin Coconut Milk
- 400 g Tinned Chopped Tomatoes
- 1 Tbsp Almond Butter (Optional, or Sub for Peanut Butter)
- 120 g Red Split Lentils
- 1 Vegetable Stock Cube
- 225 ml Water
- 3 Tbsp Pickled Onions (or Swap for Lime Juice for Acidity)
- Olive Oil
- Salt
- Pepper
Equipment
KnifeCutting boardBaking trayLarge pot or saucepanMeasuring spoonsSpatulaImmersion blender
Tips
- Do not waste cauliflower leaves, roast them with the florets for extra crispiness.
- Red lentils cook quicker, have more protein, and contain more B vitamins.
- Adding peanut or almond butter to curries provides a rich and nutty flavor.
- You can blend the lentils into a creamy sauce or leave them as they are.
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