Lentil Curry Over Cauliflower Rice Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, grated
  • 1 (2-inch) piece of ginger, grated
  • 2 tablespoons mild curry powder
  • ½ teaspoon cayenne pepper, or more to taste
  • 1 cup dried lentils (green or brown)
  • 1 (14.5-ounce) can chopped tomatoes
  • 2 cups water
  • 1 (13.5-ounce) can coconut milk
  • 1 cup finely chopped cilantro, plus extra for serving
  • Lemon juice to taste
  • Salt to taste
  • 1 large head cauliflower (about 1 ¾ pounds) trimmed and chopped, including core
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, grated
  • ½ teaspoon salt
Directions
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
  2. Add the onion and cook for about 6 minutes until soft, stirring as it cooks.
  3. Add the garlic, ginger, curry powder, and cayenne pepper and cook for 1 minute.
  4. Add the lentils, tomatoes, and water and mix well.
  5. Bring to the boil, then reduce the heat to medium-low. Stirring from time to time, simmer covered for 20 to 25 minutes, or until the lentils are cooked through. Add more water if necessary
  6. Stir in the coconut milk and leave to simmer for a further 5 minutes.
  7. In the meantime, prepare the cauliflower rice: Using the largest holes on a box grater, grate the cauliflower florets and cores. Alternatively, you can pulse the cauliflower in a food processor.
  8. Heat 3 tablespoons of vegetable oil over medium heat in a frying pan.
  9. Add the cauliflower rice, grated garlic, and salt. Fry for 3 to 4 minutes until the cauliflower rice starts to soften.
  10. Add the cilantro to the lentil curry and season to taste with lemon juice and salt.
  11. Serve the lentil curry over cauliflower rice with naan. Top with cilantro and yogurt if desired.