- 1 large onion
- 1 medium cauliflower
- 1 red pepper
- 2 garlic cloves
- 2-inch piece fresh ginger
- 2 tbsp tomato purée
- ½ tsp mustard seeds
- 1 tbsp garam masala
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp turmeric
- 2 tins chopped tomatoes
- 1 tin coconut milk
- ¾ cup red lentils
- 1 tsp salt
- Handful fresh coriander
- ½ cup cashew nuts [optional]
[Optional] Boil the kettle and pour over ½ cup cashew nuts. Set aside to soak.
In a large pan, heat a large splash of water over medium heat,. Add ½ tsp mustard seeds.
Roughly chop 1 large onion. Once the mustard seeds start popping, add to the pan with a pinch of salt and 2 tbsp tomato purée. Sauté until softened, about 10m.
Meanwhile mine 2 cloves garlic; peel and grate a 2-inch piece of fresh ginger; roughly chop 1 red pepper.
Once onion has softened, add the garlic and ginger and sauté for 1m more.
Add and stir well to combine:
- 1 tbsp garam masala
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp turmeric
Add 2 tins chopped tomatoes and 1 tin coconut milk. Stir well and simmer 5m.
Remove from the heat and pour into a bowl. Purée using an immersion blender (you can puree in batches in a blender, but be careful not to splatter the hot liquid onto yourself)
Add ¾ cup red lentils and 1 tsp salt, cover, and cook on low for 10m stirring every so often.
After 10m, add the florets from 1 medium cauliflower together with ½ cup water. Simmer 15m longer.
[Optional] Meanwhile, drain and rinse the cashew nuts. Add to a nut grinder with just enough water to keep the blades turning. Blend and set cashew cream aside.
After 10m, taste and adjust seasoning as needed. Mix in a handful of chopped fresh coriander and serve with the cashew cream.
Inspired by The Iron You and Vegetarian Gastronomy