Looking for a quick and simple curry to enjoy in the comfort of your own home? Founder of JSHealth, Jessica Sepel shares her fragrant and nourishing vegan lentil and cauliflower curry with RESCU.
2 tsp coconut oil
1 brown onion, finely chopped
2 tbsp chopped coriander stalks
½ tbsp curry powder
½ tsp ground turmeric
½ head cauliflower, cut into florets
1 tin brown lentils, rinsed and drained
1 tin coconut milk
½ cup water or vegetable stock
2 large handfuls baby spinach
sea salt, to taste
black pepper, to taste
1–1 ½ cups cooked brown rice or quinoa
¼ cup toasted cashews
fresh chilli, finely diced or chilli flakes (optional)
coriander leaves (optional)
Heat the coconut oil in a large saucepan over a medium high heat. Sauté the onion for 2-3 minutes or until translucent. Add in the coriander stalks and spices and fry for 2 minutes or until fragrant.
Add the cauliflower and stir to coat in the curry spice mix. Allow to brown for 2-3 minutes before pouring in the lentils, coconut milk and the water or stock. Season to taste.
Bring to the boil before turning the heat down to a simmer for 10 minutes, or until the cauliflower is cooked through. Add the baby spinach to the saucepan and stir through to wilt. Remove from the heat.
Serve with brown rice or quinoa, toasted cashews. chilli and coriander leaves, if using.
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