Indian cucumber salad
Turn down the heat with this palate-cleansing, accompaniment to curry, flavoured with mustard seeds
Lentil & cauliflower curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1tbsp olive oil
- 1 large onionchopped
- 3tbsp curry paste
- 1tsp turmeric
- 1tsp mustard seeds
- 200g red or yellow lentil
- 1l low-sodium vegetable or chicken stock(made with 2 cubes)
- 1 large cauliflowerbroken into florets
- 1 large potatodiced
- 3tbsp coconut yogurt
- corianderchopped
- lemon
- brown riceto serve
Nutrition: per serving
- kcal382low
- fat11glow
- saturates2g
- carbs50g
- sugars12g
- fibre8g
- protein23g
- salt0.7g
Method
step 1
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.
step 2
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.
