Yellow lentil & coconut curry with cauliflower

Name: Yellow lentil & coconut curry with cauliflower
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp vegetable oil; 1 onion, thinly sliced; 2 garlic cloves, crushed; 1 thumb-sized ginger, finely chopped; 3 Tbsps curry paste (we used Bart Veeraswamy Gujurat Masala curry paste); 200 grams yellow lentil, rinsed; 2 liters vegetable stock; 3 Tbsps unsweetened desiccated coconut, plus extra to sprinkle if you like; 1 cauliflower, broken into little florets

The recipe Yellow lentil & coconut curry with cauliflower can be made in approximately 1 hour and 5 minutes. One portion of this dish contains roughly 17g of protein, 8g of fat, and a total of 313 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have curry paste, , lentil, and a few other ingredients on hand, you can make it. It works well as an Indian main course. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.

Ingredients you will need

Curry Paste

Coconut

Lentils

Garlic

Ginger

Onion

Stock

Cooking Oil

Equipment you will use

Sauce Pan

During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like.

Ingredients you will need

Cauliflower

Coriander

Coconut

Curry Powder

Rice

Equipment you will use

Bowl

Serve with mango chutney and naan bread (optional).

Ingredients you will need

Mango Chutney

Naan

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

1Tbsp

vegetable oil 1

onion, thinly sliced 2

garlic cloves, crushed 1

thumb-sized ginger, finely chopped 3Tbsps

curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)200grams

yellow lentil, rinsed 2liters

vegetable stock 3Tbsps

unsweetened desiccated coconut, plus extra to sprinkle if you like 1

cauliflower, broken into little florets

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Nikolaihof Hefeabzug Gruner Veltliner. It has 4.3 out of 5 stars and a bottle costs about 32 dollars.