Red lentil & purple cauliflower curry

I’ll be honest, lentils have never exactly been a ‘go to food’ for me. But, I love curry and all the health benefits these little legumes have to offer, so I’ve began stocking up the pantry. Low fat, a good source of protein and high in both soluble and insoluble fiber, lentils are excellent for losing weight, staying satiated, lowering cholesterol and preventing type 2 diabetes.

I have been trying to incorporate more ‘all plant’ meals in my house and getting used to not feeling the need to prepare a portion of fish or meat every evening for dinner. This, however, is a little tricky for my husband to adhere to. Some habits are hard to break, but the most important part of changing your diet is not to impose feelings of restriction. My job is to make him feel differently about lentils. They wont become his favorite food, now or ever, but he’ll learn to like them, because, much like veggies and grains, they can be transformed into something exciting. By using his favorite flavors. This creates a subtle change that is easier to sustain. No willpower is required and this is crucial for achieving long lasting results.

I’m one of those annoying people who genuinely likes cauliflower… even before it works as a sponge to all of the wonderful spices that feature in this recipe. So when I discovered it comes in purple, it made my day. I know. I need to get out more. Just like my favorite purple potatoes, purple cauliflower has the addition of anthocyanins, those anti-aging antioxidants that I have become obsessed with ever since turning 35 this year.

My initial attempt at creating a recipe for a lentil curry did not go well. After an hour and half of cooking, I was presented with rock hard lentils and mushy cauliflower. I had no choice but to serve some chicken and in return I was forgiven for the aldente lentils (which I’m telling you was generous!). Who knew they could be so tricky to get right. It turns out that acidity from tomatoes does not help. Partly pre-cooking them solves the problem (and red lentils cook faster than green), so I promise you’ll have the perfect curry first time round.

Ingredients (Serves 6):

2 tbsp olive oil

1.5 cups red lentils, rinsed

1 medium onion, diced

6 garlic coves, minced

Thumb size piece of ginger, minced

3.5 cups vegetable broth

1 cup crushed tomatoes

1 cup full fat coconut milk 

1/2 tsp fennel seeds

1/2 tsp garam masala (I use Simply Organic)

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp cayenne pepper

1 head purple cauliflower, cut into bitesize pieces

A dusting of chili flakes for extra spice (optional)

Spinach, torn, to garnish 

Method:

1. Add lentils and 2.5 cups of broth to a saucepan, bring to the boil and let simmer for 10 minutes, partially covered. Drain and set aside.
2. Using a Dutch oven or equivalent cooking pot, heat the oil and cook the onion for 1 minute.
3. Add the garlic, ginger and spices, stir well and heat for 2 minutes.
4. Pour in the tomatoes, remaining stock and coconut milk, and heat until bubbling.
5. Reduce to a simmer and add the lentils and cauliflower. Cook for 15 minutes.
6. Distribute to bowls and garnish with torn spinach.

enjoy!