Crosbie Fowler Cooking
Lentil & cauliflower curry
4 servings
porsjoner10 minutes
aktiv tid50 minutes
total tidIngredienser
1tbsp olive oil
1 large onion chopped
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 cauliflower broken into florets
1 large potato diced
3tbsp coconut yogurt
coriander chopped
lemon
brown rice to serve
Fremgangsmåte
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.
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.
Næringsinnhold
Porsjonsstørrelse
-
Kalorier
382
Totalt fett
11 g
Mettet fett
2 g
Umettet fett
-
Transfett
-
Kolesterol
-
Natrium
0.7 mg
Totalt karbohydrater
50 g
Kostfiber
8 g
Totalt sukker
12 g
Protein
23 g
4 servings
porsjoner10 minutes
aktiv tid50 minutes
total tid