Lentil and cauliflower curry
- 230g of red lentils
- 250g sweet potatoes, peeled and diced
- 1/2 to 2/3 very thinly sliced cauliflower
- 1 onion
- 1 vegetable broth
- 2-3 dried apricots, crushed
- 1 tbsp tahini (we added tahini but don't hesitate to add coconut milk or tomato sauce depending on what you have available)
- 1 tbsp ghee or coconut oil
- 1/2 tsp of cardamom
- 1/2 tsp turmeric The Spice Collection
- 1 tsp curry or colombo The spice collection
- Flavored salt The Spice Collection
- Heat the oil or ghee in a saucepan and add the onion cut into small pieces.
- Once the onion becomes translucent, add the spices and mix well. Don't let the spices burn. If you need more liquid to help the onion cook, add a few tablespoons of water.
- When the onion is cooked and the spices have released their flavor, add the lentils (previously soaked in water for at least 30 min) and 500 ml of vegetable broth. Stir, cover and bring to a boil.
- Add the chopped sweet potato and cauliflower. Stir and while cooking add more vegetable broth to prevent the bottom of the pan from burning.
- Once the lentils, sweet potato and cauliflower are cooked, add the dried apricots, tahini and salt.
- Stir occasionally.
- Serve the curry in bowls and add the zest of a lime and chopped fresh cilantro when ready to serve.
Our curry is a traditional recipe from India, with a strong taste.
If you want to make this recipe for your whole family, you can use our Colombo spice, less strong but just as tasty!
This recipe was created by Vesela Savova, dietetic and nutrition advisor in Luxembourg. Visit his blog Plateful Nutrition for more recipes.