This one pan, vegetable loving, quick whip up, is next levs delicious.
Cauliflower and Lentil Curry
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
500ml vegetable stock
1/2 cup shaved coconut
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, cauliflower 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.