Long time no post! To remedy this, only a very yellow recipe for my very yellow site can do. On today’s menu is a yellow curry with red lentils and cauliflower (both are important!). I’ve posted a similar one before, but this one is a bit more well rounded. To yellow!
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients for 2 servings
- 250g split red lentils
- quarter of a normal sized cauliflower, roughly chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- about the same amount of ginger, minced
- 1 large carrot
- 1 tablespoon coconut oil
- 1 tablespoon yellow curry mix
- 1 can coconut milk
- 1 can chopped tomatoes
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup white rice, cooked
Steps
- Rinse the lentils and set aside.
- Heat the coconut oil in a large pot over medium heat.
- Add the onion and cook until the onion is translucent.
- Add the garlic and ginger and cook for another minute.
- Add the cauliflower and carrot and get some color on them.
- Add your lentils, tomatoes and water and bring to a boil. Keep stirring to prevent sticking. Add water as needed.
- Cook until the lentils and cauliflower are soft.
- Add the coconut milk, curry mix, salt and pepper and stir until combined.
- Serve with rice.