Cauliflower, Lentil and Sweet Potato Curry

One of my favorite ways of eating a bowl full of vegetables without smothering them in dairy is a good old curry. Indian or Thai - they are both delicious. This dish is a power-horse of nutrients. Lentils are full of cholesterol fighting fiber, cauliflower is acclaimed for its anti-cancer phyto-chemicals and sweet potatoes are full of essential vitamins and minerals. And it's yummy! You can eliminate the chiles and cayenne in the recipe to make it child-friendly. My girls don't like sweet potato, lentils or cauliflower on their own but they enjoyed this curry!

There are some ingredients in this recipe you may not have (curry leaves, for example). Don't let that deter you from trying the dish. Each ingredient adds a subtle flavor but it doesn't mean it won't be good without a curry leaf or a clove!

Ingredients:

130 g(4.5 oz) orange lentils

80 g (2-3oz) piece of ginger

6 garlic cloves

6 Tablespoons (90ml) Vegetable Oil

1 small head of cauliflower, cut into small florets 

1 sweet potato (about 280g/10oz), cubed

2 Teaspoons Cumin Seeds

1 large onion, chopped

1-2 hot red chiles (to taste), seeds removed and minced

1 1/2 teaspoon ground coriander

1 1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

3/4 teaspoon turmeric

1.5 Tablespoons Mild Curry Powder

1 1/2 cans of coconut milk or 1 14 oz/400 ml can plus 1 5.6oz/165 ml can*

1/4 cup (60ml) water

1/2 teaspoon sea salt 

6 cloves

a small handful of fresh Curry leaves**

4 large plum tomatoes, quartered and then cut in chunks

1 large bunch cilantro (coriander), coarsely chopped

1 1/2 Tablespoons lemon juice

*If you open a second big can of coconut milk you can use the remaining milk in a smoothie the next morning

**I buy my curry leaves at the Asian market in Mandelieu. They come in big packs and I freeze them. They lose a bit of their strength when frozen but they still add nice flavor.

Put the lentils in a small saucepan with 400ml of water and bring to a boil, reduce heat and simmer until all the water has been absorbed and the lentils look like lentil mush. Set aside.

Place the peeled ginger and garlic cloves in a food processor or chopper and mince. (You can do this by hand but this way is much faster.) 

In a large pot heat 2 tablespoons of oil. When hot, add 1/2 teaspoon of the cumin seeds and wait about 30 seconds until they are fragrant before adding the cauliflower. Sauté the cauliflower until golden on each side. Remove with a slotted spoon.

 Add 2 more tablespoons of oil and the remaining 1/2 teaspoon of cumin seeds. Wait again until fragrant and add the diced sweet potato. Sauté the sweet potato until golden on most sides. Remove with a slotted spoon and add to the bowl with the cauliflower.

 Add the remaining 2 tablespoons of oil and sauté the onion, ginger, garlic and chile for about 7 minutes over medium heat, being careful not to burn the garlic. Add the coriander, cumin powder, turmeric, cayenne and curry powder. Toast the spices well, without burning, for a minute before pouring in the coconut milk, water, salt, curry leaves and cloves. 

Bring to a boil and immediately add the cauliflower and sweet potato. Return mixture to a simmer. Cover and cook about 5-6 minutes. Add the chopped tomatoes and cover again and simmer until the cauliflower and sweet potato are tender.

Remove from the heat and stir in the lentils, cilantro and lemon juice.

Serve with brown rice.