This warming, comforting dish is an absolute favourite in my house. I love serving it with cauliflower ‘rice’ to create a less heavy meal. Leftovers freeze brilliantly.
Serves: 4–6
INGREDIENTS
5 cloves garlic
2 onions, finely diced
3 tablespoons finely chopped ginger
1 large red chilli (deseeded), finely diced
1 heaped teaspoon hot smoked paprika
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 cups brown lentils
6 cups vegetable stock
1 can coconut cream
1 x 400 gram can tomatoes
2 Tablespoons coconut oil or ghee
Cauliflower rice
½ large cauliflower
2 tablespoons coconut oil or ghee for sautéing
Cucumber lemon yoghurt
1 cup unsweetened greek yoghurt
zest of one lemon
¼ telegraph cucumber, grated and squeezed of liquid
Sea salt and cracked black pepper for seasoning
METHOD
Melt coconut oil in a very large saucepan over a medium heat. Gently fry the onions, garlic, ginger and chilli for five minutes.
Add all the spices and cook gently for one minute. Add the lentils, stock and tin of tomatoes. Bring to the boil and cook for 10 minutes. Reduce the heat to a simmer and cook for 45 minutes. Add the can of coconut cream and cook for a further 20 minutes. Season with sea salt and cracked black pepper.
Cut cauliflower into large chunks. Place in a food processor and blitz until a rice like texture. You may need to do in two batches depending on the size of your machine.
Heat two tablespoons of coconut oil or ghee over a high heat in a sauté pan. Add the cauliflower and cook for five minutes, moving frequently. Season well with sea salt.
Combine the yoghurt, lemon zest and cucumber. Season with salt and pepper.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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