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Coconut Lentil Curry with Roasted Turmeric Cauliflower and Jack Fruit Chutney

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.

 

  • Serves 2

  • 30 minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Champagne Lentils

Ingredients

  • 250g Merchant Gourmet Simply Cooked Champagne 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

  1. Preheat oven to 200c or 180 fan-assisted
  2. Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes
  3. Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute
  4. Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes
  5. 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
  6. Once the cauliflower is roasted, add to the pan of lentils
  7. Serve with rice and chutney, garnish with coriander and lime wedges

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