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Tomato, cauliflower and lentil curry

  • 4servings
  • 50minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 small onion, diced

  3. 1 clove garlic, finely chopped

  4. 1 red chilli pepper, finely chopped

  5. 1 teaspoon cumin, or more to taste

  6. 1 teaspoon curry powder, or more to taste

  7. 1 teaspoon ground coriander, or more to taste

  8. 1 teaspoon turmeric, or more to taste

  9. 12 cherry tomatoes, or 2 whole tomatoes chopped

  10. 60g red lentils

  11. 120ml water

  12. salt to taste

  13. 1 cauliflower, broken up into large florets

  14. fresh spinach leaves

  15. fresh coriander, to serve

Instructions Jump to Ingredients ↑

  1. In a large frying pan or saucepan, heat oil and gently fry onions, garlic and chilli for 5 minutes, stirring frequently to prevent burning. Stir in spices and heat through gently. Add tomatoes, lentils and water; season with salt, stir well, and simmer for 30 minutes or so, or until the lentils are nearly cooked.

  2. Stir in cauliflower florets and spinach leaves; cover for another 10- 15 minutes until cooked.

  3. Serve with freshly chopped coriander.

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