CAULIFLOWER AND COCONUT CURRY

Cauliflower and Coconut Curry image

Provided by roobarb100

Time 30m

Yield Serves 4

Number Of Ingredients 22

3/4 cup (150g) red lentils
100ml sunflower oil
1.5kg cauliflower, cut into small florets
2 tsp cumin seeds
1 onion, chopped
3cm piece ginger, finely chopped
6 garlic cloves, finely chopped
1 long red chilli, halved, seeds removed, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tbsp good-quality mild curry powder
400ml can coconut milk
200g vine-rippened tomatoes, blanched, skin removed, chopped
1 tbsp lime or lemon juice
Chopped coriander leaves, to serve
TARKA
2 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
6 cloves
1/4 tsp cayenne pepper

Steps:

Place lentils in a pan and cover with 2 cups cold water. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thick and creamy. Cover and set aside.
Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat, add cauliflower and half the cumin seeds and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove with a slotted spoon and set aside.
Add remaining 2 tbsp oil and cumin seeds to hot pan, then, as soon as seeds start to sizzle, add onion. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onion is soft but not browned.
Add ginger, garlic and chilli, and cook for 2 minutes. Stir in ground coriander, ground cumin, turmeric, curry powder, coconut milk, cauliflower and tomato, then simmer, stirring occasionally, for 10 minutes or until cauliflower is just tender.
Stir lentils and lime juice into the curry and season to taste with salt. Simmer for a further 2-3 minutes, then stir in coriander. Remove from heat.
For the tarka, heat oil in a small frypan over medium heat, add spices and sizzle for a few seconds. Drizzle over the curry, cover and leave for 5 minutes for the flavours to infuse before serving.