Monday, 28 October 2013

Quick Cauliflower and Red Lentil Curry

Often underrated as a little bit bland and boring cauliflower is actually a fabulous food. Here at Herbed Up we are a little bit crazy for cauliflower. 

High in vitamin C it also contains calcium and iron. This curry also contains coconut milk (don't panic yes it contains fat but good fats.) Coconut milk supports the body with its antiviral and antibacterial properties. Coconut milk is also great for your skin. Buy a reduced fat milk to save on calories or use half a tin to half a tin of water.

Turmeric, ground coriander and ground cumin are also essential ingredients of this curry. 

Turmeric is known to reduce inflammation in the body, it is also believed to slow progression of alzheimers (Michael Cain swears by it) and recent studies are now showing that it is an aid to preventing some types of cancers.

Ground Coriander is a great aid to digestion used in this recipe in its ground formula 

Ground Cumin assists in lowering blood pressure, assists the body in the retention of iron and kills bacteria in food.

As well as the above all these spices combined create wonderful colouration when added to foods.

Remember for all your herbs and spices. Cheaper than the supermarkets you get much much more for your money. In stock for next day delivery.

You will need ......

1 medium onion skinned and chopped 
1 piece of fresh ginger approximately 2 centimetres peeled and chopped
1 vegetable stock cube
2 medium garlic cloves chopped
200ml of water 
2 teaspoons of Love Flavour ground cumin 
2 teaspoons of Love Flavour ground coriander
1 teaspoon of Love Flavour Turmeric
75g  red lentils
1 medium to large cauliflower broken into medium sized florets 
1 tin of coconut milk (can use reduced fat)
Salt and ground pepper to season
2 tablespoons of olive oil
1 small pack of trimmed green beans
1/2 lemon juiced

Step 1 

Add the olive oil (1 tablespoon) to a flat pan and heat, add onion and cook until slightly golden and softened

Step 2 

Add in ginger, garlic, cumin. coriander and turmeric and cook for 30 seconds.

Step 3 

Add in water and stock cube stir together and then add the red lentils. Simmer for 10 minutes.

Step 5 

Heat the remaining olive oil in a large wok or similar.  Add in the cauliflower florets and brown.

Step 6

Add in the lentil mixture to the cauliflower when browned, also add the coconut milk stir and leave to simmer for approximately 30 minutes.

Step 7

Add in the trimmed green beans and salt and pepper for a further 5-7 minutes (do not over cook the cauliflower it should remain firm but tender. Add lemon juice salt and pepper to taste.

Serve with naan bread or rice or both if your feeling ravenous. Enjoy with a large glass of wine!

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