Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Cauliflower, roasted coconut and lentil madras
A simple recipe for a quick, tasty vegetarian curry
-
Ready in 25 minutes
-
Cooking time 15 minutes
-
Prep time 10 minutes
-
Serves 2
Ingredients
- 1 small head of cauliflower, leaves removed and cut in florets
- 1 tsp turmeric powder
- 1 medium onion, chopped and peeled
- 400g tin of green lentils, drained and rinsed in cold water
- 1 tsp vegetable oil
- 1 chopped red chilli
- 10 cherry tomatoes, halved
- 1 tbsp fresh coriander, chopped
- 1 pouch of Loyd Grossman roasted coconut & red chilli madras curry sauce
- ½ lime, juice only
Method
-
1
Bring a pan of water to the boil and add the turmeric and a pinch of salt. Add the cauliflower and cook for 4 minutes. Drain and set aside. Top Tip: Make sure you rinse the sink out straight away with lots of cold water or it may be dyed yellow.
-
2
Heat the oil in a large pan. Add the onion and cook for 5 minutes until softened and starting to brown. Add the chilli and cook for 1 minute.
-
3
Add the lentils and the sauce. Bring to a low simmer. Add the cauliflower and stir through.
-
4
Squeeze over the lime juice and add the coriander. Serve with rice or warmed naan bread.
All information provided by Premier Foods.
