Poh's Cauliflower, Coconut and Lentil Curry
, Serves 6
A turmeric-and-cumin lentil curry with cauliflower in coconut milk, topped with crisp fried onions and curry leaves, served over rice.
| 400 g jasmine rice | Boil rice, simmer covered 25 min, stand 5 | Serve over rice, top with crisp onions | |||
| 1 l water (for the rice) | |||||
| 1 onion, sliced | Fry onion & leaves until crisp, drain | Finely chop onion, fry with spices | Add ginger, cauliflower, lentils, coconut milk, stock, salt | Simmer until tender, fold in coriander | |
| 60 ml vegetable oil | |||||
| 12 sprigs curry leaves | |||||
| 1 onion, finely chopped | |||||
| 1 tbsp ground turmeric | |||||
| 3 tsp ground cumin | |||||
| 1 tsp dried chilli flakes (optional) | |||||
| 3 tsp grated fresh ginger | |||||
| 1 head cauliflower, cut into bite-size pieces | |||||
| 200 g split red lentils | |||||
| 240 ml coconut milk | |||||
| 1 l vegetable stock or water | |||||
| 1 tsp salt, plus more to taste | |||||
| 1 handful fresh coriander, chopped |
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