Lentil & cauliflower curry
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Lentil & cauliflower curry

By Lucy Netherton

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 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 382
  • fat 11g
  • saturates 2g
  • carbs 50g
  • sugars 12g
  • fibre 8g
  • protein 23g
  • salt 0.7g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 tbsp curry paste
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 200g red or yellow lentils
  • 1l low-sodium vegetable or chicken stock (made with 2 cubes)
  • 1 large cauliflower, broken into florets
  • 1 large potato, diced
  • 3 tbsp coconut yogurt
  • small pack coriander, chopped
  • juice 1 lemon
  • 100g cooked brown rice

Tip

Make it gluten free

Use gluten-free stock and curry paste.

Method

  1. 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.

  2. 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.

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