A lightly spiced curry packed with vegetables and a fruity kick from the sweet mango. If you prefer, you could easily swap out the cauliflower for broccoli - it will be just as tasty!
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (sliced)
garlic cloves 3 (crushed)
mild curry powder 2 tsp
paprika 1 tsp
cayenne pepper ½ tsp
ground turmeric ½ tsp
cauliflower 1 (chopped)
mango 1 (chopped)
coconut milk 1
vegetable stock cube 1 (crumbled)
red split lentils 250 g
olive oil dash
basmati rice 240 g
Method
Slice the onion, crush the garlic. Chop the cauliflower into florets. Chop the mango.
In a pan, fry the sliced onion and crushed garlic along with the spices in a drizzle of olive oil for a few minutes.
Add the chopped cauliflower,coconut milk, vegetable stock cube, lentils and 250ml water per serving and simmer for 15 minutes.
After 15 minutes, add the chopped mango and simmer for 5 more minutes until thickened.
Meanwhile, cook the rice according to the packet instructions.
