This recipe is very low in saturated fat and has no cholesterol. Full of fiber and high in iron. This dish is high in manganese, magnesium, phosphorus, potassium, and thiamin. Also very high in vitamin A, B6, and C.
- 2 Tbsp water or coconut oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 Tbsp fresh ginger, peeled and minced
- 2 tsp fennel seed
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 1/3 Cup dry red lentils
- 1 Cup water, hot
- 1 head cauliflower, cut into small florets
- 1 large carrot, peeled and diced
- 1 can coconut milk
- ¾ Cup frozen peas, thawed and drained
- large handful of baby kale, chopped
- salt and freshly ground black pepper
1. In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, fennel seed, cumin and turmeric and cook for 2 minutes.
2. Stir in the lentils. Pour in the water, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
3. Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
4. Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the peas and baby kale and cook for 3–4 minutes.
5. Season to taste with salt and freshly ground black pepper. Enjoy!