Caulifower and lentil curry
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 plafes |
Mild Curry made with cauliflower, lentils and mixed frozen veg. With Cocunut milk. I couldn't find the spices on daily plate- check the directions.
Ingredients
- 100 g Red Onions
- 1 cloves Garlic Clove
- 2 tsp Ginger Root
- 3 cups Cauliflower
- 400 g Tomatoes (tin Chopped)
- 300 ml Light Coconut Milk
- 5 g Swiss Vegetable Bouillon Powder
- 1/2 cup Red Split Lentils
- 2/3 cup Mixed Vegetables (frozen)
- 1 tbsp Tomato Puree
Directions
Use 1 cal spray to cover large saucepan, fry 1 onion with 2 tsp grated fresh ginger, 1 crushed garlic clove, and one red chilli cut finely.
Once onion is cooked add 1 tbsp tomato puree, 1 tsp cumin, 1/2 tsp tumeric, 1/4 tsp fennel and fry till fragrant.
Add 1 small cauliflower cut roughly, 1/2 cup of red lentils, 1 400g tin of tomatoes, 500ml veg stock and 270ml cocunut milk (I used light). Cook until Cauliflower and lentils are done.
Add frozen mixed vegetables and season with coriander.