Lentil and Chickpea curry with whole roast indian spiced Cauliflower
Serves 3-4 (you may also wish to add Brown rice, naan or chapati)
This is a lovely hearty meal that will keep you feeling full for ages! It is a very low cost meal (Indian spices, I regard as stock cupboard ingredients)
1 medium-large cauliflower (I used one weighing 800g)
200g green or brown whole lentils
1 clove garlic (finely chopped)
600ml Veg stock (I used one Kallo stock pot)
turmeric, garam masala, cumin, coriander chili powder. (refer to method for measurements)
oil. (1dsp for onions 1tbsp for cauliflower)
1) First cut leaves and as much of the hard base off the cauli, leaving it whole. Place on a roasting tin and drizzle with 1tbsp oil and rub in (yes, your hands will go yellow but, it does eash off!) 1/4tsp each turmeric, coriander and garam masala. Cover with Foil and place in over 200c for around 1.5hrs until soft. Test it with a knife, it will go through it like butter when its ready.
2) Meanwhile, rinse lentils and place in saucepan with stock, bring to boil and then reduce and simmer until the lentils are soft.
3) Whilst the lentils are cooking, thinly slice the onions and fry in the oilk in a frying pan until they are lovely and golden and caramelised. Now add the chopped garlic and cook for a further 5 minutes, now add the spices ½ tsp each turmeric, cumin and coriander, 1/4tsp chili powder. Fry for a further 5 minutes until aromatic but not burnt.
4) By now, the lentils shoudl be cooked. You need to have a little wwtnedd left in the curry so, top up with a little water if needed. Add the onion mix and the Chickpeas. Mix together and cook for a few minutes until totally heated through.
5) When the cauli is ready, serve with the curry, either cut up and mixed in or, on top as I have done in the picture.
