Coconut Lentil Curry with Roasted Tumeric Cauliflower and Jackfruit Chutney

Coconut Lentil Curry with Roasted Tumeric Cauliflower and Jackfruit Chutney

Ingredients

  1. 250g Merchant Gourmet Simply Cooked Beluga Lentils (https://www.merchantgourmet.com/products/product/beluga-lentils/)
  2. 2 tbsp coconut oil
  3. 1/2 onion, thinly sliced
  4. 1/4 head of cauliflower, broken into florets
  5. 1/2 tsp turmeric
  6. 1 tsp sea salt
  7. 30g mild red curry paste
  8. 1 kaffir lime leaf
  9. 300ml coconut milk
  10. 1 tsp palm or light brown sugar
  11. 2 tsp soy sauce
  12. 60g thin green beans, cut in half
  13. 100g basmati rice, cooked according to pack directions
  14. coriander leaves to garnish
  15. 1 lime cut into wedges
  16. For The Jackfruit Chutney
  17. 1 tsp coconut oil
  18. 1/2 red onion, chopped
  19. 1 garlic clove, thinly sliced
  20. 1 tin of jackfruit in syrup, drained (reserve 100ml syrup)
  21. 3-4 tbsp palm or light brown sugar
  22. 3 tbsp rice wine vinegar
  23. 1/2 red chilli, sliced

Preparation

  1. Preheat oven to 200c or 180 fan-assisted
  2. Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes
  3. Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute
  4. Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes
  5. For the chutney, add coconut oil to a pan and saute the onions for 3 minutes, then add the rest of the ingredients and cook on a low heat for 8-10 minutes
  6. Once the cauliflower is roasted, add to the pan of lentils
  7. Serve with rice and chutney, garnish with coriander and lime wedges

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