“I like to use red lentils because of their convenient cooking time but use whatever you have on hand. Alternatively, save time by adding one or two cans of drained lentils and warm through with no chicken stock. The coriander sauce will keep in the fridge for up to three days – serve with the lentils or over soups, eggs and warm salads.” – Hannah Lewry
- 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
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.
Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen