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225 g
1
2
2
575 ml
1
30 ml
4
10 ml
2
15 ml
2.5 ml
15 ml |
whole brown lentils
bay leaf
small onions, sliced
cloves garlic, crushed
white or vegetable stock
cauliflower
vegetable oil
stalks celery, thinly sliced
curry powder (or mixed curry spices, garam
masala, if available)
apples, cored and sliced
lemon juice
salt
chopped parsley |
Method :
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Put the lentils in a pan with the
bay leaf, 1 onion, 1 clove of garlic and the stock.
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Bring to the boil, cover and simmer
gently for 40-45 minutes, stirring occasionally, or until the
lentils are tender and have absorbed the stock.
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Cut the cauliflower into small
flowerets and steam or cook in boiling, salted water until just
tender.
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Drain thoroughly.
-
Meanwhile, heat the oil in a pan
and fry the remaining onion and the celery over moderate heat for
3-4 minutes.
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Add the remaining garlic and the
curry powder or other spices and stir for 2-3 minutes.
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Stir in the cauliflower, apple
slices, lemon juice and salt.
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Stir in the lentils when they are
cooked and add most of the parsley.
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Turn into a warmed serving dish and
garnish with the remaining parsley.
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Serve with the lemon wedges.
Serving Suggestion :
This curry can be served with brown
rice and a selection of side dishes - such as yoghurt, chopped mint and
diced cucumber; thinly sliced pepper and onion rings; tomatoes and
shallots; sliced banana; desiccated coconut - and chutneys. Chappatis,
pitta bread or poppadoms make the meal more substantial.
Alternative Suggestion :
Other vegetables such as sliced red and
green peppers, courgettes, green beans and peas can be substituted. They
should retain their shape and individual characteristics, and not be
stirred to a pulp.
Serves 4
Per Serving :
8 g fat, 10 g fiber.
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