Food Friday!

Food Friday

Vegan Cauliflower and Lentil Coconut Curry

This is a great recipe for all those starting the 21 day Purification this week.  The addition of all the great spices was what I really needed to add some variety into my week and warm up bones.  This dish will serve 3-4.  You can also add in some additional greens by adding fresh spinach as well as add in some additional spice.  Both my girls loved this so I would also venture to say it is a kid friendly dish. You could also add some brown rice to their plates which I did since they love it.

Thank you to Veganela for this awesome recipe that was posted on her blog a while back.

Cauliflower, Lentil and Coconut Curry

The Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2.5 cm piece fresh ginger, peeled and grated
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground turmeric
• ⅓ cup dry red lentils
• 250 ml vegetable broth, hot
• 1 head cauliflower, cut into small florets
• 1 large carrot, peeled and diced
• 400 ml can coconut milk
• ¾ cup frozen green beans or peas, thawed and drained
• large handful of spinach (optional)
• 2 tbsp chopped fresh cilantro (fresh coriander) leaves (plus more for garnish)
• 1 tbsp lemon juice
• salt and freshly ground black pepper

Instructions

1. In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes.
2. Stir in the lentils. Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
3. Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
4. Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the beans/peas (and spinach, if using) and cook for 3–4 minutes.
5. Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro.

I would love to hear what you think.  This is a very simple dish and we had some leftovers that made a great lunchtime meal for both my husband and I.

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