Coconut Lentil Curry with Roasted Turmeric Cauliflower and Jack Fruit Chutney
This vegan curry has a medley of delicious elements to keep your taste buds guessing.
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Serves 2
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30 minutes
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2 pans
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Beginner
Suitable for dairy-free, vegans and vegetarians
Ingredients
- 250g Merchant Gourmet Simply Cooked Beluga Lentils
- 2 tbsp coconut oil
- 1/2 onion, thinly sliced
- 1/4 head of cauliflower, broken into florets
- 1/2 tsp turmeric
- 1 tsp sea salt
- 30g mild red curry paste
- 1 kaffir lime leaf
- 300ml coconut milk
- 1 tsp palm or light brown sugar
- 2 tsp soy sauce
- 60g thin green beans, cut in half
- 100g basmati rice, cooked according to pack directions
- coriander leaves to garnish
- 1 lime cut into wedges
For the Jackfruit Chutney
- 1 tsp coconut oil
- 1/2 red onion, chopped
- 1 garlic clove, thinly sliced
- 1 tin of jackfruit in syrup, drained (reserve 100ml syrup)
- 3-4 tbsp palm or light brown sugar
- 3 tbsp rice wine vinegar
- 1/2 red chilli, sliced
Instructions
- Preheat oven to 200c or 180 fan-assisted
- Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes
- Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute
- Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes
- For the chutney, add coconut oil to a pan and saute the onions for 3 minutes, then add the rest of the ingredients and cook on a low heat for 8-10 minutes
- Once the cauliflower is roasted, add to the pan of lentils
- Serve with rice and chutney, garnish with coriander and lime wedges
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