I thought I'd kick off your week by bringing you a recipe for a deliciously creamy (but healthy, promise!) curry.
Although it may not look all that pretty, this Coconut Lentil and Caulifower Curry is one of my family staples. It's a hit with everyone who tries it, including my Caveman-esque hubby, who claims to detest all veggies and only eats meat.
Bursting with flavour and crammed with goodness, this is a great one to make for "Meatless Mondays" especially come Autumn, when you'll be starting to crave warm, filling meals.
Oh, and the best thing about it? Not only is it incredibly simple to make, but it's also ridiculously cheap too. Definitely one for the end of the month!
Sam x
CREAMY COCONUT LENTIL AND CAULIFLOWER CURRY
(Adapted from All Recipes)
Ingredients:
3 tbsp Lucy Bee coconut oil1 chopped garlic clove
A thumb of fresh ginger, grated
1 chopped onion
2 carrots, chopped
200g green beans
1 cauliflower, chopped
2 tsp ground coriander
2.5 tsp cumin
1 tsp turmeric
100g red lentils
150ml veg or chicken stock
200ml can coconut cream
100ml coconut milk
Dollop Co-Yo or Greek Yoghurt (optional)
Handful fresh coriander, chopped
Squeeze lemon juice
Method:
1) Heat 2 tbsp of coconut oil in a large saucepan and cook the onion over a low heat, stirring often, until soft and lightly browned. Add the garlic, ginger, ground coriander and spices, stirring well to combine, then cook for a further two minutes, continuing to stir.
2) Tip in the lentils and the stock, then bring to the boil. Once boiling, reduce the heat, cover the pan and simmer for 10 minutes.
3) In the meantime, heat the remaining tbsp of oil in a pan and fry the cauliflower florets until lightly browned. Turn in to the lentil mixture with the carrots, coconut milk, coconut cream and yoghurt if using.
4) Still on a gentle simmer, cook until the vegetables are tender, then stir in the beans and for a further three minutes. Add the fresh coriander and lemon juice, then spoon into bowls and serve.
