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Cauliflower and lentil curry

Serves: 4
3 tbsp vegetable oil
1 onion, finely chopped
1 fat or 3/4 smaller cloves  Barbismoked Cumin and Coriander Seed  Smoked Garlic, finely chopped
25g fresh root ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
75g red split lentils
150ml vegetable stock, hot
1 cauliflower, cut into small florets
1 large carrot, peeled and diced
400ml can coconut milk
75g frozen green beans, thawed
3 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and freshly ground black pepper
sprig of fresh coriander to garnish



Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time.
Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrots and coconut milk.
Bring the curry back to a gentle simmer and cook for a further 10 minutes or until the vegetables are tender. Stir in the beans and cook for 3–4 minutes.
Stir in the chopped coriander and lemon juice, then season to taste with salt and pepper. Spoon onto a warmed serving dish and garnish with a sprig of fresh coriander.
If canned coconut milk is unavailable, use 175g chopped creamed coconut, which comes as a block, dissolved in 350ml boiling water. Alternatively, you could use a carton of coconut cream and make up to 400ml with stock or water.

Based on a recipe featured  by All Recipes