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Black Lentil and Coconut Curry

by DK Publishing from Neal’s Yard Remedies Eat Beautiful

This fibre-packed vegetarian curry is fragrant with ginger, ground spices and coconut milk. Served alongside a cool yoghurt dressing, it's a refreshing midweek meal.


Fibre-rich lentils are an abundant source of protein, vital for healthy collagen production, and of zinc, which has anti-inflammatory properties that can help to soothe inflamated, irritated skin.

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1 cauliflower, divided into heads, large ones halved
2 tsp coconut oil, solid
2 onions, finely chopped
5 garlic cloves, mashed
1-inch piece of ginger, grated
1/4 tsp ground turmeric
pinch grated nutmeg
8 cardamom pods
4 cloves
1/2 tsp chilli flakes
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp garam masala
1/2 tsp paprika
1 tsp black mustard seeds
400g tin plum tomatoes, chopped
600ml hot vegetable stock
100g black lentils
2 large sweet potatoes, chopped into medium-sized chunks
400ml tin coconut milk
200g short-grain brown rice, or brown basmati
For the yoghurt dressing:
200ml natural live yoghurt or coconut yoghurt
1/4 cucumber, grated
10 mint leaves, chopped
pinch of Himalayan pink salt

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Preheat the oven to 200c (400f/Gas 6). Place the cauliflower in a baking dish, drizzle with coconut oil, and roast for 30 minutes, or until golden. Do this while the curry is cooking, then set to one side.

In a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook on a low heat for a few minutes more.

Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring ocassionally to make sure the bottom doesn’t burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the cauliflower to the sauce in the pan.

Leave the curry to stand while you cook the rice. Rinse the rice and add to a pan with 400ml hot water, bring to the boil, then reduce to a simmer for about 20 minutes.

To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yoghurt dressing.

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