Cauliflower and Lentil Coconut Curry with Mint Chutney

Ingredients

• 1 large head cauliflower florets
• 200 g green lentils
• 400 ml coconut milk
• 500 ml vegetable broth
• 3 cloves, minced garlic
• 1 inch piece, grated ginger
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 1/2 cup, chopped fresh mint leaves
• 2 tbsp lime juice
• to taste salt
• to taste black pepper
• for garnish fresh cilantro

Steps

1. 1. Rinse the green lentils under cold water and soak for 30 minutes to reduce cooking time.
2. 2. In a large pot, dry sauté the cumin seeds over medium heat until fragrant, about 1 minute.
3. 3. Add the minced garlic and grated ginger to the pot, stirring constantly for 1-2 minutes until fragrant.
4. 4. Add the cauliflower florets to the pot, followed by the soaked lentils, vegetable broth, coconut milk, coriander powder, turmeric powder, cayenne pepper, salt, and black pepper. Bring to a boil.
5. 5. Reduce heat and simmer for 20 minutes or until the lentils and cauliflower are tender, stirring occasionally.
6. 6. While the curry simmers, prepare the mint chutney by blending the chopped mint leaves with lime juice and a pinch of salt until smooth.
7. 7. Once the curry is cooked, adjust seasoning if necessary. Serve hot, drizzled with mint chutney and garnished with fresh cilantro.

Notes

• This recipe offers a unique twist with the addition of mint chutney, providing a refreshing contrast to the rich curry.
• Adjust the level of cayenne pepper based on your heat preference.

Substitutions

• If green lentils are not available, use brown lentils as an alternative.