Name: Cauliflower Curry with Fresh Mango Pickle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 3 tbsp Madras curry paste; 1 tbsp tomato purée/paste; 1 onion, finely chopped; 6 garlic cloves, crushed; 2 tbsp coconut oil; 1 tbsp brown mustard seeds; 1 small bunch of coriander/cilantro, chopped; juice of ½ lime; 150 g/5½ oz/3 cups baby spinach leaves; 750 ml/26 fl oz/3 cups vegetable stock; 200 g/7 oz/heaped 1 cup red lentils; 1 cauliflower, broken into bite-size florets; 1 tbsp white wine vinegar; 1 mango, peeled, pitted and diced into 5–10mm/¼–½in cubes; ½ tsp nigella seeds; 1 tsp brown mustard seeds; 2 tsp coconut oil; cooked brown basmati rice, to serve (optional); sea salt; ¼ tsp chilli powder; 1 tbsp caster/granulated sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Cauliflower often takes the supporting role as an accompaniment to curries but when partnered with fibre and protein-rich red lentils, it makes a well-balanced main course in its own right. The mango pickle is a fresh alternative to using high-sugar shop-bought mango chutney and also gives you a decent supply of vitamins C and A, too.

Ingredients

2 tbsp coconut oil
1 tbsp brown mustard seeds
1 onion

Method

To make the curry, heat the oil in a large saucepan or wok. Add the mustard seeds and once they start to crackle and pop, add the onion and garlic. Fry together over a low heat for about 10 minutes until the onion is softened and lightly golden.

Stir in the curry paste and tomato purée/paste. Cook for 1 minute to release the spices in the paste, then stir in the cauliflower florets and

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