Serves 4
Aromatic and big on flavour, this is delicious and served with flatbreads and mango chutney.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 medium onion, finely sliced
- 2 garlic cloves finely chopped/minced
- 1 thumb-sized (5cm) piece of fresh ginger, peeled and grated
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon mild chilli powder
- 150g red lentils
- 400g tin of tomatoes and 1 tablespoon tomato puree
- 1 small cauliflower, cut into small florets
- 400g tin of chickpeas, drained and rinsed
- Salt and pepper
EQUIPMENT
Knife, chopping board, measuring spoons, wooden spoon, measuring jug, grater, saucepan, large frying pan
ALLERGENS: None
COOKING UP TIP: Add a few handfuls of fresh spinach when adding chickpeas.
METHOD
STEP 1
Peel the onion and slice it finely. Add 1 tablespoon of the oil to the saucepan, add the onion, and cook over medium heat for approximately 10 minutes (with the lid on), stirring every few minutes until soft.
STEP 2
Peel the garlic cloves and crush with a garlic crusher or knife. Peel the ginger using the back of a teaspoon and chop finely. Add the garlic and ginger to the pan with the spices and cook until aromatic.
STEP 3
Add the lentils, tomatoes and 1 pint of water (600ml). Stir well and bring to the boil. Turn down the heat and simmer for 25 minutes.
STEP 4
While the lentils cook, prepare the cauliflower: cut away the outer leaves from the cauliflower and remove the central stalk. Chop the cauliflower into small florets.
STEP 5
Heat 1 tablespoon of oil in the frying pan and stir in the tomato purée and a teaspoon of garam masala. Add the cauliflower, put the lid on, and cook until tender but still firm (about 15 minutes). Once the cauliflower is cooked, add the drained chickpeas, combine with the cauliflower, and heat through.
STEP 6
Add the contents of the frying pan to the saucepan and stir gently together. Season and serve.
This recipe is adapted from a GOOD HOUSEKEEPING recipe. View more.
