Thai Style Cauliflower, Squash & Lentil Curry

I am trying so hard to eat more vegetables. It is also October so cauliflower is in season. Cauliflower curry is one of the nicest ways to eat this classic English vegetable. Thai currys are ever so easy to make if you have the right ingredients in stock. You can also make them within half an hour honestly!!

This cauliflower curry is also really flexible with ingredients. Potato is a classic combination with cauliflower and adds a thicker texture to the sauce. I use frozen squash which is a new discovery from the Asda home delivery range. I also have frozen sweet potato chunks in my freezer too. Maybe there is another project there!

I have used red lentils in this particular cauliflower curry because I love them so much. They could be substituted for tinned chickpeas, butterbeans or green lentils. The idea of this dish is that it is all in one but you could serve with rice and bread if you want more carbs

Ingredients

• Small Cauliflower cut into small florets *
• Sliced onion
• 2 cups of diced squash *
• 1 x red pepper sliced
• Handful of spinach (optional) *
• 3 tablespoons red Thai Curry paste
• 1 x can coconut milk plus same again in water
• 1 vegetable stock cube
• To finish – lemon juice and fresh coriander *

(Anything with a * you can use the frozen version)

Method for 4 -6 portions

1. Heat a big pot/saucepan. Add the Thai curry paste and the onions and cook for a couple of minutes until fragrant.

2. Add the cauliflower, pepper, squash and stir well to coat with the curry paste then add the red lentils.

3. Pour on the coconut milk, fill the empty can with water and add that too along with the stock cube.

4. Bring to the boil and simmer for 20 minutes. Add the spinach if using 2 minutes before the end of the cook time so it can wilt down. Add lemon/lime juice and a sprinkle of coriander to finish.

If you like this dish, you might like my potato curry: https://cookingwithfi.com/potato-curry/