Cauliflower Curry with Fresh Mango Pickle

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

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

Side dish
Main course
Vegan
Gluten-free

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