A beautifully warming mild curry with lentils, cauliflower and sweet potato
I love curry, it's the perfect meal for throwing in spices and is a great one for padding out with lots of veggies. This one is really quick and easy to make and it's dairy and gluten free for those who struggle with either of those food groups.
Lentils are high in B vitamins as well as minerals such as iron, potassium and zinc. They are also a great source of protein and packed full of fibre
Although my kids don't like chilli I can't get enough of it! So if like me you prefer a bit of spice with your curry then add in some chilli flakes when cooking, or slice some fresh chilli to pop on top at the end.
Recipe
Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
1/2 cauliflower
1 sweet potato
1 shallot
3 garlic cloves
100g green beans
100g fresh spinach
200g cooked green or brown lentils (you can use tinned ones)
1 bunch coriander
1 tsp Zanzibar spice mix (I like the one from Seasoned Pioneers)
1 tsp ground cumin
1 lime
1/2 can coconut milk
Method
Preheat the oven to 200°C (fan)
Chop the cauliflower into florets and the sweet potato into 2cm pieces and place on a large baking tray
Sprinkle over the cumin, season with salt and pepper and drizzle with oil. Mix well to coat the vegetables
Pop in the oven for 20 minutes, or until cooked
Meanwhile, slice the shallots and crush the garlic
Heat a saucepan with olive oil and then add the shallot and green beans, cooking until softened
Add the garlic and Zanzibar curry paste and cook for a further 1-2 minutes
Pour in the coconut milk and the lentils and season to taste
Simmer for around 5 minutes then add the spinach and cook until wilted
Stir through 3/4 of the coriander and the juice of 1/2 lime
Serve topped with lime wedges, remaining coriander and some sliced chilli (optional!)
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