Sweet potato and cauliflower veggie curry

I kid you not, this easy vegetarian curry will change your life. It seethes flavour: deep and intense, rooted in the spices and the nuttiness of the lentils.

Make it for a quick and easy midweek meal or blend the whole thing together and transform it into a warming spicy soup for an office lunch worth stepping away from your desk for.

Sweet potato and cauliflower veggie curry

Serves 2 ||  35 mins ||  Easy

What you’ll need: 

2 garlic cloves, peeled
1 inch of ginger
2 tsp of medium curry powder
2 tbsp of oil
4 tbsp of red split lentils
1 sweet potato, cut into small cubes
1 medium cauliflower, cut into bitesized chunks
2 tbsp of bouillon stock powder dissolved into 300ml of boiling water
1 400ml can of lighter coconut milk
Basmati rice, to serve

What to do: 

1. Roughly chop up the garlic and ginger, then use a food processor to blitz them into a paste (if you don’t have one at home, try crushing them with a pestle or mortar or use the back of a spoon).
2. In a large frying pan on a low-medium heat, fry the paste in a glug of preheated oil. After a couple of minutes add the curry powder and fry until aromatic. Stir frequently so it doesn’t burn.
3. Add the oil to loosen the mix and then throw in the lentils, potato cubes and cauliflower. Stir until they’re coated in the spices.
4. Pour in the stock and coconut milk. Bring to the boil, then turn down the heat and leave to simmer for 15 mins, or until the sweet potato and cauliflower is soft.
5. Season with a generous pinch of salt and pour half the curry into a food processor and whiz until smooth.
6. Return the blend to the rest of the curry and give it a good mix. It should be nice and thick with a few chunks of veg poking through.
7. Serve with a helping of fluffy basmati rice.

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