POTATO, LENTIL AND CAULIFLOWER CURRY
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
INGREDIENTS
1 small cauliflower head, separated into florets
2 teaspoons vegetable oil
1 large brown onion
2 cloves garlic, crushed
2 teaspoons grated ginger
2 tablespoons mild Indian curry paste (eg. madras)
400g tin crushed tomatoes
400g Spud Lite baby potatoes, quartered
1 large red capsicum, deseeded and diced
2/3 cup (130g) red lentils
2 cups (500ml) vegetable stock
Salt flakes and freshly ground black pepper
1/3 cup coriander leaves, roughly chopped
Raita
1/3 cup Greek style yogurt or vegan alternative
1 Lebanese cucumber, deseeded and finely diced
1 tablespoon mint leaves
Salt flakes and freshly ground black pepper
METHOD
1. Heat oven to 200°C (180°C fan-forced).
2. Place cauliflower florets in a large roasting pan and spray with oil. Season with salt and pepper. Bake in preheated oven for 30 minutes or until golden. Remove from oven and set aside until required.
3. Meanwhile, heat oil in a large saute pan over a low heat. Add onion, garlic, ginger and curry paste stirring to combine. Cover and cook for 10 minutes or until onion is soft.
4. Add tomatoes, potatoes, capsicum, lentils and stock, stirring to combine. Bring to the boil, reduce heat to a simmer, cover and cook for 30 minutes or until potatoes are tender and lentils have collapsed, stirring occasionally to prevent sticking. Season with salt and pepper.
5. For the raita, combine yogurt, cucumber, mint, salt and pepper, stirring to combine. Set aside until required.
6. Add roasted cauliflower to curry and half the coriander, stirring to combine. Sprinkle remaining coriander over the top.
7. Serve curry with steamed rice and raita.
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