Coconut Lentil Curry with Roasted Turmeric Cauliflower and Jack Fruit Chutney
Ingredients
- 250g Merchant Gourmet Simply Cooked Beluga 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
Preparation
Preheat oven to 200c or 180 fan-assisted
Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes
Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute
Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes
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
Once the cauliflower is roasted, add to the pan of lentils
Serve with rice and chutney, garnish with coriander and lime wedges
