{RECIPE} Vegetable and Lentil Curry

I've been trying to get back to healthy eating after the extended Christmas indulging (yes, I am aware it's February). Whether you are a fan of vegetables or not this dish is great for everyone. It is packed with goodness but it actually doesn't taste like it has a single vegetable in it. I stand by the recipes I share here on this blog and this is definitely one to try out. It is so good.

Ingredients:

(serves 4)

• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 25g fresh root ginger, grated
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 75g red split lentils
• 150ml vegetable stock
• 1 cauliflower, cut into small florets
• 2 small (or 1 large) carrots, chopped
• 400ml can coconut milk
• 75g fresh green beans, end trimmed & cut in half
• 3 tbsp chopped fresh coriander
• 1 tbsp lemon juice
• salt and freshly ground black pepper

Directions:

Heat 2 tbsp of the oil in a large saucepan and cook the onion on a low heat for 10 minutes, stirring frequently, until soft. Add the garlic, ginger, ground cumin, coriander and turmeric and cook for 2 minutes, stirring the whole time. Stir in the lentils, then add the stock. Bring to the boil, reduce the heat, cover and simmer for 10 minutes. Meanwhile, heat the remaining 1 tbsp oil in a pan and fry the cauliflower for 2–3 minutes. Add to the lentil mixture with the carrots, green beans and coconut milk. Bring the curry back to a gentle simmer and cook for a further 15 minutes or until the vegetables are tender. Stir in the chopped coriander and lemon juice. Season to taste with salt and pepper.

Enjoy x