If, like us, you love curries and like lentils, this is one for you. Or, maybe you just want a curry that is meat-free and still as tasty as ever. Either or, you’ll love this simple-yet-filling midweek meal. It’s delicious, filling and fuss-free.
Enjoy x
What You Need: The Cauliflower
- 1 head of cauliflower, broken into bite-sized pieces
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika powder
- Salt and pepper to taste
What You Need: The Curry
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
- 1 tbsp curry powder
- 1/2 tbsp garam masala powder
- 1/2 tbsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp cinnamon powder
- 1 tsp salt
- 1 can chopped tomatoes
- 10 cherry tomatoes, cut into halves or quarters
- 1 can coconut milk
- 1 can cooked brown lentils
- 2 cups fresh spinach
- Basmati rice to serve
What to do:
- Preheat the oven to 210 C. Line a baking tray with baking paper.
- On the paper, toss the cauliflower with the oil and spices until coated. Roast for 40-50 minutes, until crispy and
golden, set aside. - In a large pot on medium heat, cook the onions in the oil, until soft and translucent.
- Pour in the bone broth, add the garlic and all the spices, and stir until fragrant (about 1 minute).
- Add the can of tomatoes and diced tomatoes, continuously stirring, to combine everything.
- Allow to simmer for 5 minutes.
- Add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until liquid is
absorbed and lentils are tender making sure that everything heated through, about 5
minutes. - Serve with Basmati rice for extra flavour.