Cauliflower & Carrot Curry
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Cauliflowers are in season almost all year round, there are varieties which are even called 'year round'! A very simple dish, you can just watch something while waiting for it to cook.
Preparation
Heat the oil in a large pan and fry the onion for around 3 minutes, before adding the spices. Fry for another 2 minutes.
Add the cauliflower florets and the carrot fry for 2 more minutes before adding the bouillon and red lentils.
Bring to a boil and cook for around 25 minutes. Use a slotted spoon if there is still too much liquid.
Serve with chopped coriander on top.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Cauliflower & Carrot Curry
Ingredients
- 2 tbsp olive oil
- 2 onions, peeled and chopped
- 1 cauliflower, in florets
- 2 carrots, peeled & sliced
- 1 tsp turmeric
- 2 tsp ground coriander
- 2 tsp madras curry powder
- 750 ml bouillon
- 250 g red lentils
- 4 - 6 tbsp chopped fresh coriander
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
