This one pan, vege loving, quick whip up, is next levs delicious.

You'll Need

1 brown onion, finely sliced

2 garlic cloves, finely chopped

1-2 green chillis, chopped

1 thumb sized piece of fresh ginger, grated

1 tbs coconut oil

12 fresh curry leaves

2 tsp garam masala

1 tsp turmeric ground

1 cauliflower, broken down into small florets

200g lentils

5ooml vegetable stock

1/2 cup shaved coconut

sea salt

fresh coriander to serve


Gently heat the oil in a large, deep sided frypan. Add the onion, garlic, chilli and ginger and gently cook on a low heat for 10 minutes.

Add the curry leaves and spices and stir. Cook for a few minutes or until the spices become really aromatic.

Next, add the lentils, cauli and stock. Stir and let the mixture simmer for 15-20 minutes or until the lentils are soft and cooked and all the liquid is absorbed. Season well with salt and stir through the shaved coconut for some crunch.

Serve with Indian bread or rice and top with fresh coriander.


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