Ingredients

Method

• 2 T olive oil
• 2 red onions, sliced
• 4 cloves garlic, sliced
• 3 t Woolworths hot curry powder
• 400 g dried red lentils
• 3 1⁄2 cups chicken stock
• 1 cup cream
• sea salt and freshly ground black pepper, to taste
• 2 t butter
For the cauli pops:
• 80 g flour
• sea salt, to taste
• 2 large free-range eggs
• 200 g desiccated coconut
• 300 g cauliflower florets
For the coriander sauce, blend:
• 40 g coriander
• 20 g mint
• 1 green chilli, seeded
• 1 lime, juiced
• honey or maple syrup a squeeze
• salt, to taste

Method

Ingredients

1. Heat the olive oil in a saucepan. Sauté the onions until translucent and slightly golden. Add the garlic and sauté for 3 minutes. Add the curry powder and fry until fragrant.

2. Add the lentils and toss through the spices and onions for 1–2 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

3. Add the cream and cook for a further 10 minutes. Season to taste and add the butter, stirring to incorporate.

4. To make the cauli-pops, place the flour in a bowl and season well. Beat the eggs in a bowl and place the coconut in a third bowl. Coat each cauliflower floret in the flour, then in the egg and finally in the coconut. Fry in an air-fryer in two batches at 190°C for 10–15 minutes, or until golden and cooked through.

5. Reserve a third of the lentils, and serve the rest with the cauliflower, sauce and a drizzle of curried butter.

Cook’s note: To make curried butter, melt 50 g butter until it starts to foam. Remove from the heat and add 1⁄2 t curry powder.

HAVE LEFTOVERS? Make curried lentils with fried eggs here. 

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Hannah Lewry 
Food assistant: Claire-Ellen Van Rooyen