Description
Almond butter and lentil curry with spiced cauliflower delivers comforting flavors and nutritious ingredients for a quick dinner.
Ingredients
Scale
- 400 g cooked beluga or puy lentils
- 4 cloves garlic
- 15 g ginger
- 1 shallot or half of a white onion
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 1 tbsp curry powder
- 1 tbsp Biona tomato puree
- 1 tin coconut milk
- 1 tin chopped tomatoes
- 2 tbsp almond butter
- 1 tbsp soy sauce
- 2 cauliflowers
- 3 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 12–15 curry leaves
- 4–5 tbsp soya yogurt
Instructions
- Preheat your oven to 190°C Fan.
- Wash and dry the cauliflowers, removing the leaves.
- Cut the cauliflowers into quarters and drizzle with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Roast the cauliflower pieces on a lined baking tray for 20 minutes, adding the leaves for another 5-8 minutes.
- Chop the onion finely and mince the garlic and ginger. Heat a pot on medium heat, adding olive oil.
- Toss in the onion and a pinch of salt, cooking for 7-10 minutes.
- Add garlic, ginger, chili flakes, paprika, curry powder, and tomato paste. Stir for 2 minutes.
- Stir in soy sauce, coconut milk, and chopped tomatoes and simmer for 10-15 minutes.
- Mix in almond butter and fold in the lentils.
- Prepare the chili drizzle by finely slicing the red chili and sautéing it with cumin seeds, mustard seeds, and curry leaves.
- Serve the lentil curry topped with roasted cauliflower, leaves, soya yogurt, and the chili oil.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Almond Butter Lentil Curry, Vegan Curry, Comfort Food