Cauliflower and Lentil Panang Curry

Nutrition per serving

Calories607 kcal
Protein22.7 g
Carbs73.9 g
Fats27.4 g
Saturated Fat18 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.3 g
Sugars14 g
Fiber20.6 g
Sodium1,191 mg

Ingredients

Onion
Ginger
Garlic
Green Beans (snap beans)
Coconut milk (liquid expressed from grated meat and water)
Vegetable Stock Cube
Cauliflower Florets
Fresh Coriander
Olive Oil
Panang Curry Paste
Canned Lentils
Basmati Rice
1. Peel/finely dice the onion.

2. Peel/finely chop the garlic and ginger.

3. Top and tail the green beans and chop into 3 pieces.

4. Chop the cauliflower into bite-sized florets.

5. Drain/rinse the lentils in a sieve.

6. Chop the coriander.

7. Rinse ¼ cup of basmati rice in a sieve under cold running water for 30 seconds. Cook the rice in lightly salted boiling water on high heat for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover until serving.

8. Meanwhile, in a frying pan, heat half a tbsp of olive oil over medium-low heat. Add the onion, garlic and ginger and gently cook for 3 minutes before adding the panang curry paste and continue to cook for 30 seconds.

9. Add the coconut milk with the stock and 50ml of water. Turn the heat to medium, add the cauliflower and green beans, stir and cover the pot with a lid. Gently simmer for 6 minutes, remove the lid and continue to cook for 3 minutes.

10. Add the lentils and a tbsp of chopped coriander to the curry and cook for a final 30 seconds. Remove from heat.

11. Serve in a bowl on top of the rice.