Go Back
+ servings
Cauliflower, lentil, potato and coconut curry

Plant-Based Cauliflower, Lentil, Potato and Coconut Curry

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Keyword: cauliflower, coconut, lentil, plant-based, potato, vegan, vegetables
Servings: 4
Author: Caroline

Ingredients

  • brown rice cooked as per the packet instructions
  • 1 teaspoon mustard seeds any colour
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 onion finely chopped
  • 2 garlic cloves crushed, then finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1 teaspoon coriander powder
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon turmeric
  • 300 g red lentils rinsed until the water runs clear
  • 1 small cauliflower cut into small florets
  • 1 white potato peeled then chopped into equal sizes
  • 1 sweet potato scrubbed, skin left on then chopped into equal sizes
  • 1 teaspoon garam masala
  • 400 g tin coconut milk
  • 700 ml vegan stock
  • 2 tbsp desiccated coconut toasted in a dry pan

Instructions

  • If you're going to be having the dish with the brown rice, put it on to cook now.
  • In a dry saucepan, add the mustard seeds, cumin seeds and fennel seeds and cook on high until they start to jump. Take off the heat and place in a bowl.
  • Add two to three cms / three to four inches of water to the same pot and cook the onion, chilli and garlic for 4-5 minutes. Then add all the remaining spices, fresh ginger and the toasted seeds to the pot and stir with the onions and garlic for two minutes.
  • Add the chopped potatoes, cauliflower, lentils, coconut milk and half the stock. Stir them all together. Cover the pot and cook for 15 minutes.
  • How's it doing? Does it need more of the stock you've set aside? If it does add it now and cook for a further 5 minutes. If it doesn't need anymore stock, keep cooking it for another five minutes anyway.
  • Keep an eye on the pot throughout the whole cooking time to ensure it doesn't catch on. Stir frequently.
  • Serve with the brown rice and sprinkle with the desiccated coconut and some freshly ground black pepper.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !