Lentil, potato and cauliflower korma

This curry is gorgeous.

The end!

Ingredients

  • 1 onion (not a red one), or use frozen chopped onions, about a heaped teacupful
  • 1 chopped red chilli or two teaspoons of frozen chopped red chilli
  • clove of garlic, crushed, or a heaped teaspoon of frozen chopped garlic
  • 200g red or yellow lentils – uncooked
  • about 40-50g per person
  • 3 tbsps of curry paste
  • half a cauliflower broken into small florets
  • 1 litre of hot vegetable stock, can use Marigold vegetable bouillon powder
  • 1 teaspoon of turmeric
  • a few leftover new potatoes or boiled potatoes, chopped (about a mugful)
  • 4 dessert spoons of ground almonds
  • 100g Greek yoghurt
  • 150ml double cream
  • sea salt
  • feel free to add some full fat coconut milk

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Fry the onion, chilli and garlic in a little bit of butter and olive oil til soft but not browned.

Add the curry paste, turmeric and lentils, and stir so everything is coated.

Add the stock, simmer for 20 mins.

Add the potato and cauliflower and cook for a further 10 mins.

Stir in the cream, salt, ground almonds and yoghurt.

Serve with basmati rice – basmati releases its energy relatively slowly by the way.

Sprinkle with chopped coriander if you have any in.

Nutrition Info

Lentils

Lentils are rich in iron, folate and B vitamins. Folate is critical for brain and nervous system health and particularly so for developing embryos. B vits are key players in energy production and iron helps transport oxygen around the body.

They also provide protein and fibre and help to stabilise blood sugar. Lentils, like beans, are also a fantastic source of the little-discussed mineral, Molybdenum. Molybdenum plays an important role in nervous signalling and brain function, and in these days of high stress and of poor foods that degenerate the brain it’s vital to give the pathways a big helping hand.

Cauliflower

Because cauliflower is white people assume it’s devoid of nutrients. Very much not the case! Cauli is a ‘cruciferous’ vegetable, like broccoli and studies are showing that it enhances the function of the cardiovascular, digestive, immune, inflammatory, and detoxification systems. It also has a significant amount of vitamin C – who knew?! And another shocking fact, cauliflower contains some protein, with small amounts of amino acids (in fact most foods do; protein deficiency in the western world is rare as hen’s teeth).

Good honest nutrition

The scientific truth may be put quite briefly; eat moderately, having an ordinary mixed diet, and don’t worry.

Robert Hutchison

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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