Yellow Lentil & Coconut Curry with Cauliflower

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• thumb-sized piece ginger, finely chopped
• 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
• 200g yellow lentils, rinsed
• 1½l vegetable stock
• 3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
• 1 cauliflower, broken into little florets
• cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and cook for 8 minutes, stirring, until soft and lightly golden.

2. Stir in the crushed garlic and chopped ginger and cook for 1 minute until fragrant.

3. Add the curry paste and cook for 1 minute, stirring constantly so it does not catch.

4. Add the rinsed yellow lentils and the vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.

5. Add the cauliflower florets and desiccated coconut. Simmer for 20 minutes more, stirring now and then, until the cauliflower is tender and the lentils have broken down into a thick curry.

6. Serve the curry hot with cooked basmati rice, coriander leaves, mango chutney and naan bread if using. Sprinkle with extra coconut if you like.