LENTIL & CAULIFLOWER CURRY

Lentil & cauliflower curry image

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

Provided by Lucy Netherton

Time 50m

Number Of Ingredients 13

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Ingredients

1 tbsp olive oil
1 large onion, chopped
3 tbsp curry paste
1 tsp turmeric
1 tsp 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
3 tbsp coconut yogurt
small pack coriander, chopped
juice 1 lemon
100g cooked brown rice

Steps:

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.
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.

Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium