Caramelised Roast Cauli Curry
By roasting the cauliflower rather than boiling, you caramelise its flavour into something milky, nutty and addictive. This is the base ingredient for our delicate vegetable curry which is naturally low G.I. and full of goodness. (Naturally gluten-free, but unsuitable for coeliacs).
Ingredients for 2 people
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Rinse the puy-style lentils in a sieve under cold running water
Once rinsed, add them to a medium pot with 500ml [1L] cold water
Bring to the boil over a high heat and cook for 20-25 min or until tender
Once tender, drain and set aside
Meanwhile, cut the cauliflower from the stem into bite-sized pieces and add them to a baking tray
Drizzle the cauliflower with vegetable oil and season generously with salt and pepper
Put the tray in the oven for 20 min or until the cauliflower is golden and crisp
Meanwhile, peel and finely slice the brown onion[s]
Peel and finely chop (or grate) the garlic
Peel and cut the carrot[s] into quarters lengthways, then cut them into bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium heat
Once hot, add the sliced onion, curry powder and ground coriander
Cook for 2 min before adding the chopped garlic and carrots
Continue to cook for a further 4 min until starting to colour
Meanwhile, dissolve the vegetable stock cube[s] in 400ml [600ml] boiled water
Add the stock and sultanas to the pan, cover with a lid, and cook for 10 min
Meanwhile, add the cashew nuts to a separate baking tray or oven dish and place in the oven for 5 min or until starting to turn brown
Meanwhile, chop the coriander finely, including the stalks
Chop the toasted cashew nuts coarsely (allow them to cool slightly if they're too hot to handle!)
Remove the vegetables from the heat and stir in the drained lentils, Greek-style yoghurt, chopped coriander and the roast cauliflower
Serve the vegetable curry and garnish with the toasted cashews
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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