Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Yellow lentil & coconut curry with cauliflower
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionthinly sliced
- 2 garlic clovescrushed
- thumb-sized piece gingerfinely chopped
- 3 tbsp curry paste(we used Bart Veeraswamy Gujurat Masala curry paste)
- 200g yellow lentilrinsed
- 1 ½l vegetable stock
- 3 tbsp unsweetened desiccated coconutplus extra to sprinkle if you like
- 1 cauliflowerbroken into little florets
- cooked basmati riceand coriander leaves, plus mango chutney and naan bread (optional), to serve
Nutrition: per serving
- kcal356low
- fat17g
- saturates9g
- carbs33g
- sugars9g
- fibre10g
- protein18g
- salt1.4glow
Method
step 1
Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
step 2
During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).
