There is a kind of alchemy in roasting cauliflower. After a spell in a hot oven, this usually mild vegetable takes on a nutty, caramelised flavour, which works well in this curry against the mellow sweet potato.
Serve the finished curry with rice or soft naan bread (or indeed both – I would never be judgemental about double carbs), with a sprinkle of nigella seeds and a handful of lightly toasted cashew nuts. If you’re craving a little more green, stir in a couple of large handfuls of spinach during the last 5 minutes of cooking.
Cauliflower, sweet potato and red lentil curry
- 1 small head of cauliflower (400g-500g), leaves removed and cut into florets
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, crushed and finely chopped
- 2 large (or 3 – 4 small) sweet potatoes, peeled and chopped into 2cm chunks
- 100g red split lentils, rinsed
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 400ml can coconut milk
- 200ml water
- Sea salt to taste
- Preheat the oven to 220 degrees C / 200 fan.
- Place the cauliflower florets in a baking tin, toss thoroughly in 1 tbsp of the olive oil, and ensure the pieces are evenly spread over the tray.
- Roast for 20 minutes, or until the edges are golden brown, shaking the tin once or twice during cooking.
- Meanwhile, heat the other tablespoon of oil over a medium heat in a large saucepan, add the onion, and soften for 2 minutes, stirring often.
- Add the garlic and fry gently for a further minute.
- Now add the sweet potato and lentils, along with the garam masala and turmeric, and stir through for a few moments.
- Add the coconut milk and the water, and bring to the boil.
- Once bubbling away, reduce the heat to a simmer and leave to cook for 15 minutes, stirring occasionally.
- Add the roasted cauliflower and simmer for a further 10 minutes.
- The curry is done when the liquid has reduced and the sweet potato is tender. You may want to add a little salt.