Coconut Cauliflower Curry
A quick and easy week night curry that doubles as a one pot meal! Serve with rice.
2 TBSP olive oil
1 large, sweet, onion, diced
2 cloves garlic, minced
1/2 TBSP fresh ginger, grated
1 TBSP C&C Madras Curry Powder
1/2 cup dried red lentils
4 diced tomatoes
1 (398ml) can of coconut milk
1 medium cauliflower, broken into florets
Salt and pepper to taste
Cilantro to garnish
Heat oil in a large sauce pan over medium heat. Add onion, garlic and ginger cook 5 to 7 minutes until softened. Stir in spices and cook until fragrant (about 1 minute)
Add lentils, tomatoes, coconut milk and cauliflower. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until cauliflower and lentils are tender, about 15 minutes.
Uncover and cook 5 minutes more, until sauce is a consistency you like. Season with salt and pepper to taste and garnish each serving with cilantro. Serve on rice.
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