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This vegan winter warmer is a perfect batch cook meal. If there’s any left enjoy the following day. Also, freezes really well.
For serving:
Yoghurt, coriander and lime
Method:
Heat oil in a pan, then add your onion and heat, stirring until translucent. Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.
Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.
Cook until the lentils and cauliflower are softened, adding more water if needed. As you add water, add more spices if desired (start with a pinch!), It takes about 25 minutes to cook.
Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve!
Enjoy!
Ingredients
Directions
For serving:
Yoghurt, coriander and lime
Method:
Heat oil in a pan, then add your onion and heat, stirring until translucent. Add in the garlic, ginger and spices, then stir once more and fry for a few minutes until fragrant.
Tip in the lentils along with the chopped tomatoes, coconut milk, cauliflower and 1 cup of vegetable stock. Stir, then bring to the boil. Cover and reduce to a simmer.
Cook until the lentils and cauliflower are softened, adding more water if needed. As you add water, add more spices if desired (start with a pinch!), It takes about 25 minutes to cook.
Season well to taste, then stir through coconut yoghurt and squeeze over lime juice. Sprinkle over coriander and serve!
Enjoy!
