Hele’s Cauliflower, Lentil & Coconut Milk Korma¾ c red lentils
100ml coconut oil
2 t cumin seeds
1 lge cauliflower cut into florets
1 onion, chopped
50gm grated ginger
6 cloves garlic finely chopped
1 red chilli, seeds removed, finely chopped
1 t ground coriander
1 t ground cumin
½ t ground tumeric
1 T good quality curry powder (or to taste)
½ c savoury yeast flakes
400 ml can coconut milk
1 vine ripened tomato or cherry toms halved
1 T lime or lemon juice
bunch fresh coriander leaves picked, roughly chopped
Celtic sea salt to taste
Put lentils in 450ml cold water cook til soft – 5 min or so til a thick puree. Add the savoury yeast flakes, and salt & pepper to taste. A dash of Braggs is tasty too.
Heat ¼ c oil over medium heat add half the cumin seeds and the cauliflower – cook stirring for 2-3 mins. Remove from pan.
Add extra oil. Add onion and saute til soft. Add ginger, garlic, chilli and cook for about 2 mins. Stir in ground spices stir for 1 min. Add coconut milk, cauliflower tomato & ½ c water. Cover and simmer to desired tenderness.
Stir in lentil mixture with lime or lemon juice and add fresh coriander and turn off the heat.
T = tablespoon t = teaspoon c = cup
