Recipe

Cauliflower, lentil and pea curry

May 31, 2009 2:00pm
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Cauliflower, lentil and pea curry
  • cooking-oil spray
  • 1 medium_piece (150g) brown onion, sliced thickly
  • 1 clove garlic, crushed
  • 2 centimetre (¾-inch) (10g) piece fresh ginger, grated
  • 1 fresh long red chilli, chopped finely
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon tomato paste
  • 1 small_piece cauliflower (1kg), trimmed,chopped coarsely
  • 2 cup (500ml) vegetable stock
  • 400 gram (12½ ounces) canned crushed tomatoes
  • 1 cup (250ml) canned light coconut cream
  • 1/2 cup (100g) dried red lentils
  • 1 cup (120g) frozen peas
  • 1/2 cup firmly packed fresh coriander (cilantro) leaves

Method

Cauliflower, lentil and pea curry
  • 1
    Lightly spray heated large saucepan with cooking-oil, cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices and paste, cook, stirring, about 2 minutes or until fragrant.
  • 2
    Add cauliflower, stock, undrained tomatoes, coconut cream and lentils, bring to the boil. Reduce heat, simmer, uncovered, about 10 minutes or until cauliflower and lentils are tender. Add peas, stir until hot. Season to taste.
  • 3
    Serve curry sprinkled with coriander.

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