Spicy Lentil and Cauliflower Curry
Dukes spicy lentil and cauliflower curry bursts with warming, aromatic flavours—rich tikka masala spices blend with creamy coconut milk to coat tender cauliflower, hearty lentils, and nutty chickpeas. Each bite offers a satisfying mix of textures, from the soft vegetables and pulses to the slight crunch of peas and fresh coriander, all lifted by a zing of chilli, ginger, and a squeeze of lemon.
Nutrients
Per serving
Steps
Heat the olive oil on a medium heat in a large saucepan or wok
Cook the onions, chilli, carrots and ginger on a medium heat for 5 mins until softened
Add the garlic and cook for a further 5 mins, then stir through curry paste for another 2 - 3 mins
In the meantime steam the cauliflower until just softened
Add the lentils and chickpeas and cook gently for 5 mins before adding the cauliflower
Stir everything through and add the coconut milk and gently simmer until warmed through
Add the frozen peas and cook for a further couple of minutes
Serve with the lemon and coriander as a garnish and the yoghurt and pita bread on the side
1 - Salt and Pepper to taste
NB - to save time chopping all the vegetables, a food processor can be used
Ingredients
| 400g | Can cooked lentils |
| 400g | Can chickpeas |
| 200g | Frozen peas |
| 1/2 | Large cauliflower broken into small florets |
| 1 | Large onion chopped |
| 1 | Large carrot chopped into small pieces |
| 2 | Garlic cloves chopped |
| 1 | Large red or green chilli chopped |
| 15g | Ginger peeled and chopped |
| 1 Tbsp | Olive oil |
| 1.5 Tbs | Tikka masala curry paste |
| 200ml | Light coconut milk |
| 20g | Coriander leaves |
| 1 | Lemon quartered |
| 100g | Low fat yoghurt |
| 2 | Pita Bread (43g each) |
