What do you do if you’re leaving the house for almost a month and you have a head of cauliflower, a couple carrots, and a bunch of fresh coriander (cilantro) left in the fridge? You make Cauliflower and Lentil Coconut Curry!
Normally, the “day before vacation” meals are a quick stir-fry of whatever is left in the fridge. Yesterday though, I got lucky and found this great recipe from Reader’s Digest (via All Recipes), and was pleasantly surprised to find that I had everything on hand to make it.
- I thought the curry needed more “green” so I tossed in the 1/3 bag of spinach that I also had leftover in the fridge. I think it’s a great addition, so I’ve included it in the recipe below.
- I found that my lentils were drying out while cooking, so I upped the vegetable stock from 150ml to 250ml, and noted it as such below.
- If you serve this with rice, it will feed 4 people, but if you eat it straight-up, it’s more like 3.
- This isn’t spicy at all – so feel free to add a teaspoon of crushed red chili pepper if you like a bit of spice.
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2.5 cm piece fresh ginger, peeled and grated
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ⅓ cup dry red lentils
- 250 ml vegetable broth, hot
- 1 head cauliflower, cut into small florets
- 1 large carrot, peeled and diced
- 400 ml can coconut milk
- ¾ cup frozen green beans or peas, thawed and drained
- large handful of spinach (optional)
- 2 tbsp chopped fresh cilantro (fresh coriander) leaves (plus more for garnish)
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes.
- Stir in the lentils. Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
- Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
- Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the beans/peas (and spinach, if using) and cook for 3–4 minutes.
- Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro.
What I’ll be up to…
I’m leaving Sydney later today to spend a month back home in Toronto, Ottawa and Montreal. I can’t wait to see my family, friends, and work colleagues – and I’m really looking forward to those long & warm summer nights. Canadian summers are the best because everyone appreciates them so much – no day is taken for granted! I probably won’t be able to post anything for the next couple weeks since I’ll be living out of hotels and staying with in-laws. However, when I’m at my parents’ house in mid August, I plan on cookin’ up a storm, so hopefully there will be a few posts from within my little mommy’s kitchen (and garden). Take care everyone – see you on the other side of the world! 🙂