It’s amazing how versatile a simple cauliflower can be! This curry combines some lovely spices that the cauliflower really takes on and with the red lentils and other veggies, is not only a super cheap dish but also very healthy and tasty! Enjoy! x
[ RECIPE ] Cauliflower Tikka
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- ▪️1 tablespoon Olive Oil
- ▪️1 Cauliflower (washed and cut into small florets)
- ▪️1 Red or Yellow Pepper (sliced)
- ▪️Salt & Freshly Ground Pepper
- ▪️1 Onion (sliced)
- ▪️3 Garlic Cloves (finely chopped)
- ▪️3cm Cube Fresh Ginger (finely chopped)
- ▪️100g Red Lentils
- ▪️2 teaspoons Garam Masala
- ▪️1 teaspoon Turmeric
- ▪️1/2 teaspoon Chilli Powder
- ▪️1/2 teaspoon Ground Cumin
- ▪️1/2 teaspoon Salt
- ▪️1 tablespoon Agave Nectar
- ▪️250ml Vegetable Stock
- ▪️1 Can (400ml) Chopped Tomatoes
- ▪️1 teaspoon Tomato Purée
- ▪️1/4 Can (125ml) Coconut Milk
SERVE WITH- ▪️Basmati Rice
- ▪️Sesame Seeds
- ▪️Fresh Coriander
Instructions
- Place a casserole dish on a medium-high heat and add the olive oil. Once hot enough add the cauliflower florets and peppers, season well and cook for 5 minutes.
- Next add the onions and fry for a further 5 minutes before adding the garlic, ginger, lentils, spices and agave nectar, then stir well.
- Add the vegetable stock, chopped tomatoes and tomato purée, place the lid on and simmer for 15-20 minutes, stirring occasionally. Make the rice at this point.
- With 5 minutes left, remove the lid and add the coconut milk then continue to simmer for the remaining time. Adjust the seasoning if required then serve with the rice, sesame seeds and fresh coriander.
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