1 ¼cupscups red lentils, soaked 6 hours and drained / rinsed
1can chopped tomatoes
1can coconut milk
1-1.5 cups veg stock
1small cauliflower, chopped
3-4 tsp coconut yoghurt
1
For serving:
Yoghurt, coriander and lime
2
Method:
Heat oil in a pan, then add your onion and heat, stirring until translucent. Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.
3
Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.
4
Cook until the lentils and cauliflower are softened, adding more water if needed. As you add water, add more spices if desired (start with a pinch!), It takes about 25 minutes to cook.
5
Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve!
1 ¼cupscups red lentils, soaked 6 hours and drained / rinsed
1can chopped tomatoes
1can coconut milk
1-1.5 cups veg stock
1small cauliflower, chopped
3-4 tsp coconut yoghurt
Directions
1
For serving:
Yoghurt, coriander and lime
2
Method:
Heat oil in a pan, then add your onion and heat, stirring until translucent. Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.
3
Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.
4
Cook until the lentils and cauliflower are softened, adding more water if needed. As you add water, add more spices if desired (start with a pinch!), It takes about 25 minutes to cook.
5
Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve!
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