Lentil Cauliflower Curry
Curries are perfect after a long day! They are warming, comforting and grounding. Real food for the soul! This recipe is also packed with vegetables for added nutritional boost.
Ingredients (Serves 4)
-230 g yellow lentils, dry
-250 g sweet potatoes, peeled and diced
-1/2-1/3 cauliflower, very thinly sliced
-1 lt vegetable stock
-2-3 dried apricots, mashed
-1 tablespoon tahini - For a twist and added creaminess we're adding tahini but feel free to go traditional with coconut milk or tomato sauce
-1 tablespoon ghee or coconut oil
-1/2 teaspoon The Spice Collection curry
-1/2 teaspoon cardamom
-Sea salt to taste
-Heat the olive oil or ghee in a pot and add the chopped onion.
-Once the onion becomes translucent, add all the spices and mix well. Don’t let the spices burn. If you need more liquid to help the onion cook, add a few tablespoons of water.
-When the onion has cooked and the spices have released their fragrance, add the lentils and 500ml of the vegetable stock. Stir and cover and bring it to a boil.
-Add the chopped sweet potato and cauliflower. Stir and as they cook add more of the vegetable stock to prevent the bottom of the pot from burning.
-Once the lentils, sweet potato and cauliflower have cooked, add the almost mashed dried apricots, tahini and sea salt. Stir and taste and adjust the spicing if needed. You can also blend it quickly with a hand blender if you want a creamier consistency. Set aside to cool down.
-Serve the curry in bowls and top with fresh micro greens and cherry tomatoes.
Note: this curry is the real traditional one from India, with a strong taste. If you want to cook it for your babies you can use The Spice Collection Colombo instead, that is less strong but still tasty !
*This recipe has been created by Vesela from Plateful Nutrition.