This recipe will have even the most carnivorous of eaters begging for more.
Mild lentil, sweet potato and cauliflower curry
Serves 2 kids and 2 adults
2 tsp coriander seeds
2 tsp cumin seeds
1 tbs grapeseed oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
2 cm fresh young ginger, grated
1 long red chilli, finely chopped
2 tsp black mustard seeds
1 tsp ground turmeric
5oo mls chicken stock
1 can diced Italian tomatoes
300g sweet potato, peel and diced
1/4 cauliflower, chopped into florets
140ml can coconut cream
Fresh coriander and yoghurt to serve
* I used french green lentils as they have a yummy peppery taste and hold their shape well.
- Pre-heat oven to 150C.
- Lightly toast the coriander & cumin seeds until golden and fragrant, grind in a mortar and pestle and set aside. (You can use ground coriander and cumin but the flavour is much better this way).
- Heat the oil in a ovenproof dish and gently saute the onion, garlic, ginger and chilli until soft.
- Add the freshly ground coriander and cumin and the rest of the spices and continue to saute for a few more minutes.
- Add the stock, lentils, tomato, sweet potato and cauliflower and bring to the boil.
- Pop the lid on the dish and transfer it to the pre-heated oven. Cook for 2 hours.
- Remove form oven and stir through the coconut cream. Put the dish back in the oven for 15 minutes and serve topped with coriander leaves, yoghurt and parathas (below).
If you can be bothered, make these parathas to go with the curry. You won’t be disappointed.
(recipe from Gary Mehigan’s Comfort Food)
450g plain flour (white or wholemeal)
80g unsalted butter, melted
30 ml olive oil
- Sift the flour and a pinch of salt into a mixing bowl. Pour the milk into the flour, then add the melted butter and mix until the mixture comes together to form a dough.
- Tip the dough onto a floured work surface and knead until smooth. Add more flour if necessary.
- Transfer the dough to a lightly oiled bowl covered with plastic wrap and let it rest for 30 minutes.
- Divide the dough into 8 small balls and roll each out to about 22cm.
- Heat the oil in a non stick fry pan and fry each paratha until golden brown on each side.