Updated: Jun 27
This vegan broccoli & cauliflower curry is a very satisfying super simple and healthy meal, that can be whipped up in about 15-20 minutes. Its an adapted version from the book '15 Minute Vegan by Katie Beskow which I would definitely recommend! This makes a good portion for 2 people.
Here's the ingredients (serves 2)
2 tbsp coconut oil
1 teaspoon chilli flakes
2cm ginger piece - finely chopped (I leave the skin on, up to you...)
3 cloves of garlic - finely chopped
1 tbsp Turmeric
Pinch of black pepper (this unleashes turmerics benefits)
2 tsp garam masala
2 tsp ground cumin
1 tsp cumin seeds
400ml coconut milk (1 tin)
150ml hot water
Mixed pack of Broccoli & Cauliflower (chopped bitesize)
200g Red lentils (ideally cooked)
Fresh coriander (or dry coriander)
Pinch of himalayan salt
Heat the oil, in a large pan over medium heat.
Add the chilli flakes and ginger to the pan, cook for 3 minutes.
Add the garlic, stir through the turmeric, black pepper, garam masala, ground cumin and cumin seeds for 1 minute.
Pour in coconut milk and hot water, allow to simmer.
Add the cauliflower, broccoli and lentils cook about 15 minutes until lentils are soft. Add more water if needed.
Scatter with coriander and salt.