Cauliflower and coconut milk curry with sprouts

Munch CIC

This is a tasty way to use up cauliflower and sprouts! It is high in vitamin C and dietary fibre and it freezes well.

Ingredients

  • 1 tsp turmeric powder
  • 1 dstspn med hot tandoori or curry powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • 2 pinches of salt
  • 1 dstspn cooking oil.
  • 1 onion
  • 4 cloves garlic
  • ½ a cauliflower
  • 10 sprouts
  • A thumb sized piece of ginger
  • 4 balls of frozen spinach
  • 1 tin of coconut milk
  • 1 handful of red split lentils

Method

  1. Peel and thinly slice the onion; peel and grate the garlic.
  2. Peel and grate the ginger – don’t worry if it doesn’t grate well, it will cook well into the sauce regardless.
  3. Give the sprouts a good wash and discard any damaged outer leaves. Then thinly slice.
  4. Roughly chop the cauliflower (stalks, leaves and all) into bite sized pieces.
  5. Now, heat the oil in a medium sized frying pan on a medium heat; add the garlic, ginger and onion, mix well.
  6. Then add the spices and curry powder and gently mix well with a wooden spoon.
  7. Now add the cauliflower and sprouts, mix well and cook for about 30 seconds.
  8. Open the coconut milk and give it a stir (the fats tend to separate) Now add the coconut milk to your pan. Add the lentils. Give it all a really good stir and cook for about ten minutes.
  9. Keep an eye on the sauce, giving it an occasional stir. If it starts to boil down too much add a touch of water (about half a mug).
  10. Add the spinach to the sauce and cook for a further five minutes, gently breaking it down with a fork as it starts to defrost.
  11. Cook until your sauce has thickened and the cauliflower and lentils are soft.
  12. Serve with a white and brown rice mix, pitta or cous cous.
  13. ENJOY!