Another week gone by, another work-week completely meat-free. Eating vegetarian on weekdays and only eating meat on the weekends, isn’t proving as challenging as we thought it would be. (Nor have we gone meat crazy on the weekends either!) Since it’s just the two of us, this dish made loads and we had already prepared lunches for several days afterward.
So here’s a recipe for cauliflower lentil curry. The cauliflower is in small rice sized pieces, so you won’t even notice that you aren’t eating rice at all with this dish. Delicious, rice free and vegetarian? Win, win!
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of rapeseed oil
- 2 tablespoons of thai green curry paste
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of curry powder
- 3 cups of vegetable broth + 2 cups of water
- 2 cups of lentils
- 1 head of cauliflower, blitzed in a food processor to rice size pieces
- 1 mango, diced small
- apricot jam
- salt and pepper, to taste
- Saute the onion, garlic and ginger for about 3 minutes. Add the curry paste, turmeric, curry powder and mix altogether. Then add the broth and water, and bring the pan to a boil. Add the lentils, cover and simmer for 30-40 minutes.
- Stir the lentils occasionally, and add more water if you think it's necessary. Once the lentils are soft, add in the cauliflower so that it soaks up some of the flavour and juices. Cook for another 15 minutes, or until the cauliflower is tender. ( I like mine extra tender). In the last 5 minutes, stir in your diced mango.
- Top each bowl with a dash of salt and pepper, some apricot jam and a sprinkling of cilantro.
- The spicy heat of the curry mixed with the sweetness of the mango pieces and apricot jam is wonderful!
Have you tried any rice replacements? What did you think?
For similar recipes, check out my list of healthier cakes: