Almond butter and lentil curry with spiced cauliflower

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Almond butter lentil curry with cauliflower

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

If you’ve never added nut butters to your curry, then take this as your sign. I added almond butter to this creamy black lentil curry and it really gives a depth of flavour and a creaminess that I absolutely love

Ingredients

Lentil Curry

• 1x 400g tin of cooked beluga or puy lentils
• 4 cloves of Garlic
• 15g Ginger
• 1 shallot or half of a white onion
• 1 tsp chili flakes
• 1 tsp smoked paprika
• 1 tbsp curry powder
• 1 tbsp Biona Tomato puree
• 1 tin Coconut Milk
• 1 tin Chopped tomatoes
• 2 tbsp Almond Butter
• 1 tbsp soy sauce

Roasted Cauliflower

• 2 cauliflowers
• 3 tsp Smoked paprika
• 2 tsp garlic powder

Fried Chili drizzle

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 red chili
• 12-15 curry leaves
• 4-5 tbsp soya yoghurt

Instructions

1. Preheat the oven to 190C Fan.
2. Wash and dry the cauliflowers. Remove the leaves from the cauliflowers and set them aside.
3. Cut the cauliflowers into quarters and drizzle with plenty of olive oil, salt and pepper, smoked paprika and garlic powder. Rub to evenly spread the oil and seasonings. Lay the pieces onto a lined baking tray and roast for 20 mins. Season the leaves with a little olive oil and salt and pepper, add these to the tray and roast for another 5-8 mins until the cauliflower is just tender and starting to char and the leaves are cooked and crispy.
4. To make the curry, finely chop the onion, and mince the garlic and ginger. Heat a medium sized pot on medium heat and add a glug of olive oil. Add the onion with a pinch of salt and cook for
5. 7-10 mins, stirring often, until translucent. Add the garlic, ginger, chilli flakes, paprika, curry powder and tomato paste. Stir and cook for 2 mins until fragrant and dark. Then add the soy sauce, coconut milk and chopped tomatoes and stir. Bring to a simmer and cook for 10-15 mins until thickened slightly. Add the almond butter. Drain the lentils and add them to the pot too.
6. Taste for seasoning, adding more soy sauce or salt and pepper as needed.
7. To make the chilli drizzle, finely slice the chilli. Bring about 4 tbsp of olive oil to a gentle heat in asmall frying pan or pot. Add the chilli and cook for 2 mins, then add the cumin seeds, mustard seeds and curry leaves. Be careful as it may spit. Gently swirl the pot to evenly cook and remove from the heat once the chilli has started to curl and crisp on the edges.
8. To serve, pour the lentil curry into a large serving bowl and top with the cauliflower and leaves.
9. Add a few spoons of yoghurt over the top and finish with the chilli oil.