Drooling Now! .... Coconut Lentil Curry.

COCONUT LENTIL CURRY WITH ROASTED TURMERIC CAULIFLOWER AND JACK FRUIT CHUTNEY

This vegan curry has a medley of delicious elements to keep your taste buds guessing.

• SERVES 2
• 30 MINUTES
• 2 PANS
• BEGINNER

Suitable for dairy-free, vegans and vegetarians

INGREDIENTS

• 250g Merchant Gourmet Simply Cooked Champagne Lentils
• 2 tbsp coconut oil
• 1/2 onion, thinly sliced
• 1/4 head of cauliflower, broken into florets
• 1/2 tsp turmeric
• 1 tsp sea salt
• 30g mild red curry paste
• 1 kaffir lime leaf
• 300ml coconut milk
• 1 tsp palm or light brown sugar
• 2 tsp soy sauce
• 60g thin green beans, cut in half
• 100g basmati rice, cooked according to pack directions
• coriander leaves to garnish
• 1 lime cut into wedges

FOR THE JACKFRUIT CHUTNEY

• 1 tsp coconut oil
• 1/2 red onion, chopped
• 1 garlic clove, thinly sliced
• 1 tin of jackfruit in syrup, drained (reserve 100ml syrup)
• 3-4 tbsp palm or light brown sugar
• 3 tbsp rice wine vinegar
• 1/2 red chilli, sliced

INSTRUCTIONS

1. Preheat oven to 200c or 180 fan-assisted
2. Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes
3. Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute
4. Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes
5. For the chutney, add coconut oil to a pan and saute the onions for 3 minutes, then add the rest of the ingredients and cook on a low heat for 8-10 minutes
6. Once the cauliflower is roasted, add to the pan of lentils
7. Serve with rice and chutney, garnish with coriander and lime wedges