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Cauliflower curry

  • 15 min
  • 20 min
  • 4
  • Easy
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Recipe Ingredients

  • ½ tbsp vegetable oil
  • 1 onion, finely sliced
  • 3 tbsp mild curry paste
  • 1 cauliflower head (about 500g trimmed weight), cut into small florets
  • 200g green beans, trimmed and halved
  • 2 x 400g tins lentils, drained and rinsed
  • 200ml coconut milk
  • 300ml vegetable or chicken stock
  • juice of 1 lime
  • large handful of fresh coriander, roughly chopped
  • natural yoghurt, optional, to garnish

Recipe Directions

  1. Heat the oil in a large pan and fry the onion over a medium heat for 10 minutes until it has softened.
  2. Stir in the curry paste and fry for 1 minute.
  3. Add the cauliflower florets, green beans, lentils, coconut milk, stock and some seasoning. Bring to the boil and simmer for 10 minutes until the vegetables are tender.
  4. Stir in the lime juice and most of the coriander, then check the seasoning. Garnish with the remaining coriander and a dollop of yoghurt, if using, and serve with rice.
EACH SERVING About 1 516kJ, 16g fat (8g saturated), 37g carbohydrate (8g total sugars).

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