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Budget Recipe 1: Creamy Dreamy Cauliflower & Lentil Curry



Cauliflower & Lentil Curry

Curry powder is not an ingredient used in authentic Indian cuisine and was in fact invented by the British in the 1700s. Also, the word curry was invented by the British to describe dishes with a spicy sauce.


However, South Asian dishes are so diverse with different cooking techniques that the word curry doesn’t really describe them. However, curries have become so popular within British culture being one of the top ten popular foods, that I don’t mind calling this a curry! And the sauce is delicious!


Adding curry powder can be helpful when you want to make a curry on a budget or reduce the need to remember to buy and use several spices. This curry is very creamy owing to the soya milk and peanut butter and loved by my whole family.


This is inspired by a West African peanut stew but I didn’t use coconut milk as it is high in saturated fat. You can make plant milk taste like coconut milk by adding coconut extract or blending with desiccated coconut, but this wasn’t available and tasted good without it! However, feel free to adapt this recipe as you wish. This recipe would easily feed 6 people and we served it over brown rice from the shopping list.


Ingredients

2 large onions, finely diced

2 cans cooked green lentils, drained, and rinsed (or any other lentil will do)

2 cups vegetable stock

1 small cauliflower, cut into small florets

1 cup unsweetened soya milk

3 tablespoons peanut butter

2 tablespoons curry powder

1 thumb-sized piece ginger with skin removed, grated

4 large garlic cloves, minced

Salt and pepper to taste

1-2 tablespoons lemon juice, according to taste

Brown rice (for serving)


Method

  1. In a large pot, sauté the sliced onions until they become golden brown and caramelised (add small splashes of water to prevent them sticking to the pan.

  2. Add the garlic and ginger and cook for 1 minute until fragrant (add splashes of water again to prevent sticking.)

  3. Add the green lentils, vegetable stock, cauliflower florets, soya milk, peanut butter and curry powder to the pot.

  4. Stir well to combine, ensuring the cauliflower is coated with the curry mixture.

  5. Bring the mixture to a simmer over medium heat. Cover and let it cook for about 20-25 minutes or until the cauliflower is tender but not mushy.

  6. Stir in lemon juice to taste (I added 1 tablespoon) and add salt, pepper, and chilli flakes to taste.

 

ENJOY!

Opmerkingen


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