Is it a soup or is it a curry? Who cares – I absolutely love the combination of Thai flavours and lentils with creamy coconut milk and zesty lime!
Serves: 4
INGREDIENTS
⅓ cup olive oil
½ head cauliflower, chopped into florets
1 large kūmara, peeled and chopped
sea salt and freshly ground black pepper
1 onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce (substitute with 1 teaspoon of sea salt to be vegan)
½ cup Thai yellow curry paste
1 cup good-quality vegetable or chicken stock
400ml coconut milk
2 makrut lime leaves
1 cup red split lentils
3 cups spinach leaves
TO SERVE
⅓ cup roughly chopped roasted peanuts
limes
flat breads
METHOD
Preheat the oven to 180°C fan bake.
Toss the cauliflower and kūmara with 2 tablespoons of the olive oil, season well with salt and pepper and roast 20-25 minutes or until almost caramelised and golden. Set aside.
Heat the remaining oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves, bring to a simmer then add the lentils and cook together for 20 minutes. Add the kūmara, cauliflower and spinach and cook together for a final 5 minutes, then serve immediately with chopped nuts, lime halves for squeezing and flatbreads.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.