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A hug in a bowl, this recipe ticks all the boxes and we think it might become a firm favourite
Ingredients
- 2 tbsp of olive oil
- 2 onions, quartered and finely sliced
- 4 garlic cloves, minced
- 2 carrots, cut into small cubes
- 1 large knob of ginger, finely grated
- 2 tsp of cumin
- 2 tsp of coriander
- 2 tsp of cinnamon
- 2 tsp of turmeric
- 2 cardamom pods, bruised with the heel of a chef's knife
- 6 cloves of garlic
- 2 tsp salt
- 1 1/2 tbsp of Egmont Honey
- 2 x tins chopped tomatoes
- 1 x tin chickpeas, drained and rinsed
- 1 x tin coconut cream
- 350g cauliflower, cut into small florets
- Greek yoghurt to serve
- Coriander to serve, roughly chopped
- 1 tin lentils (400g cooked lentils)
Step 1
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat. Fry the onions and garlic until soft and translucent
Step 2
Add in the carrots and ginger, whilst cooking for another three to four minutes
Step 3
Add in the spices, salt, honey, tomatoes, chickpeas, lentils and coconut cream
Step 4
Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring from time-to-time to make sure the curry doesn’t stick to the bottom of the pot
Step 5
Add in the cauliflower and cook for a further 15 minutes, or until soft and cooked through
Step 6
Remove from the heat and serve. Garnish with a dollop of yoghurt and a sprinkle of coriander
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