Cauliflower and lentil curry

Cauliflower and lentil curry

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
125g red lentils
or 95g brown lentils
2 onions, finely chopped
60g butter or ghee
1/2 teaspoon chilli powder, or to taste
1/4 teaspoon turmeric
1/2 teaspoon curry powder
2 tablespoons desiccated coconut
1 cauliflower, cut into florets
1 teaspoon salt
250ml water
1 lemon, juiced

Method

  1. Place lentils in a saucepan, cover with fresh cold water and simmer gently for about 20 minutes or until almost tender. Drain.
  2. Fry onions in butter or ghee until soft. Add spices and coconut and cook gently, stirring, for 3 minutes. Add cauliflower, salt, lentils and water. Cover tightly and cook over low heat for 15–20 minutes or until cauliflower and lentils are soft.
  3. Stir in lemon juice. Taste and add more salt if needed. Serve as a main course with rice, pappadams and 1–2 side dishes, or as an accompaniment to a meat curry.
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