Magic Pot Cauliflower and Coconut Lentil Curry
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 28mins
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- Serves
- 4
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- Calories
- 462
We love these warming lentils for the colder months. Comforting and delicious. Freeze any leftovers for a quick meal.
recipe updated 26 Nov. 2021
Ingredients
-
- Garlic clove
- 2
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- Ginger
- 1 tablespoon
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- Onion
- 1
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- Vegetable stock
- 400 ml
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- White rice
- as needed
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- Cauliflower
- 350 g
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- Salt & pepper
- as needed
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- Curry powder
- 2 tablespoons
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- Ground cumin
- 2 teaspoons
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- Chili powder
- ½ teaspoon
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- Ground cinnamon
- 2 pinches
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- Olive oil
- 1 tablespoon
-
- Olive oil
- 1 dash
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- Red lentils
- 180 g
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- Coconut milk
- 300 ml
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- Salt
- ½ teaspoon
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- Roasted cashews
- 100 g
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- Lemon
- ½
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- Sultanas
- 1 handful
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- Mango chutney
- as needed
-
- Coriander
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Large mixing bowl
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Panasonic crispy pot
-
Panasonic magic pot
Step preview
- Cut the cauliflower into small florets and add them to a mixing bowl
- Add the spices, oil, ginger and garlic to the cauliflower and season with salt and pepper
- Mix well to combine and set aside
- Add a glug of olive oil and the diced onion to the Crispy Pot
- Place the lid on top and microwave on high for 4 mins
- Add the cauliflower and spices mix to the softened onions
- Mix well
- Replace the lid and microwave on high for 2 mins
- Add the lentils, salt, hot stock and coconut milk to the cauliflower mix
- Carefully mix and replace lid
- Microwave on high for 8 mins
- Remove the lid and stir in the remaining coconut milk
- Microwave on high for a further 4 mins
- Remove the lid and stir in the lemon, cashews and sultanas
- Replace lid and let sit for 5 mins
- Serve with cooked rice, mango chutney and cilantro