Coconut Lentil Curry | Rice Recipes | SunRice

Poh's Cauliflower, Coconut and Lentil Curry

< 30 Minutes

Serves 6

Vegetarian

Poh's Cauliflower, Coconut and Lentil Curry

Ingredients Method

Ingredients


Jasmine

Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. While it’s cooking, slice one onion and combine with 1/4 cup of vegetable oil and the curry leaves in a saucepan over a medium-high heat. Cook until the curry leaves are popping and crisp and the onions are beautifully fragrant and caramelised. Drain the leaves and fried onions in a sieve to catch the excess oil, reserving the oil.

  3. Return the oil to a medium-large saucepan. Finely chop the remaining onion and add to saucepan together with the turmeric and cumin, and the chilli flakes if you are using. Cook until the spices are foaming and very fragrant and the onions are nicely browned. Add the ginger, cauliflower, lentils and coconut milk, and stock or water, depending on what you are using. Season with 1 teaspoon of salt. Stir and bring to the boil, then simmer until the lentils and cauliflower are tender. Turn the heat off, taste and season further if required. Fold the fresh coriander through, then cover to keep warm.

  4. Serve the curry hot with rice. Sprinkle the fried onions and curry leaves over the top – and maybe even some cheeky pappadums on the side!

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Poh's Cauliflower, Coconut and Lentil Curry

< 30 Minutes

Serves 6

Vegetarian

Ingredients


Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. While it’s cooking, slice one onion and combine with 1/4 cup of vegetable oil and the curry leaves in a saucepan over a medium-high heat. Cook until the curry leaves are popping and crisp and the onions are beautifully fragrant and caramelised. Drain the leaves and fried onions in a sieve to catch the excess oil, reserving the oil.

  3. Return the oil to a medium-large saucepan. Finely chop the remaining onion and add to saucepan together with the turmeric and cumin, and the chilli flakes if you are using. Cook until the spices are foaming and very fragrant and the onions are nicely browned. Add the ginger, cauliflower, lentils and coconut milk, and stock or water, depending on what you are using. Season with 1 teaspoon of salt. Stir and bring to the boil, then simmer until the lentils and cauliflower are tender. Turn the heat off, taste and season further if required. Fold the fresh coriander through, then cover to keep warm.

  4. Serve the curry hot with rice. Sprinkle the fried onions and curry leaves over the top – and maybe even some cheeky pappadums on the side!