Name: Lentil & cauliflower curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1tbsp olive oil; 1 large onion chopped; 3tbsp curry paste; 1tsp turmeric; 1tsp mustard seeds; 200g red or yellow lentil; 1l low-sodium vegetable or chicken stock (made with 2 cubes); 1 large cauliflower broken into florets; 1 large potato diced; 3tbsp coconut yogurt; coriander chopped; lemon; brown rice to serve

Home
Recipes
Lentil & cauliflower curry

Lentil & cauliflower curry

Lucy Netherton

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.127 ratingsRate

loading...

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Indian cucumber salad

A star rating of 4.7 out of 5.8 ratings

Orange & coconut salad

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

1tbsp olive oil
1 large onion

chopped
3tbsp curry paste
1tsp turmeric
1tsp mustard seeds
200g red or yellow lentil
1l low-sodium vegetable or chicken stock

(made with 2 cubes)
1 large cauliflower

broken into florets
1 large potato

diced
3tbsp coconut yogurt
coriander

chopped
lemon
brown rice

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal382

low
fat11g

low
saturates2g
carbs50g
sugars12g
fibre8g
protein23g
salt0.7g

Method

step 1

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
step 2

Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

RECIPE TIPS

MAKE IT GLUTEN FREE

Use gluten-free stock and curry paste.

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.127 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now