Cauliflower, Squash, Coconut & Lentil Curry

Freestyling again now it’s with different vegetables I never had used together since I started cooking, this means it’s out of my comfort zone since I never experienced combining these vegetables together. Cauliflower, I usually use for chopseuy; Squash, I usually use for pinakbet; Lentils, I use them barely but if I do, it will be in soups. Now combining it all in coconut milk will be interesting. To be on the safe side I will be doing it curry style with simple spices such as garam masala, turmeric, onions and chillies, which will give it a lot of flavour, we are also using a bit for fatty pork which will make the flavours stand out even more and the result was AMAZEBALLS! It was a success, I might have cheated a bit there because of the pork but if you want to go totally vegetarian, you can omit them. Go on give it a shot and let me know.


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Cauliflower, Squash, Coconut & Lentil Curry 1

Cauliflower, Squash, Coconut & Lentil Curry

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Free Style

Description

Cauliflower, Squash, Coconut & Lentil Curry is a freestyle curry dish prepared with Cauliflower, Squash and Lentil cooked with pork in coconut sauce seasoned with garam masala, turmeric and coriander.


Scale

Ingredients

  • 1/2 large cauliflower, cut into florets
  • 1/4 small butternut squash, cubed
  • 100 g red lentils
  • 150 g fatty pork belly, cubed
  • 400 ml can coconut milk
  • 200 ml water
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • 2 red chillies, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • handful coriander, chopped
  • salt
  • freshly ground black pepper
  • oil

Instructions

  1. In a large pan add pork and a bit of water, place in medium heat and cook until fat has rendered, and pork starts to turn brown.
  2. Add onions, garlic, chillies, garam masala and turmeric then cook for 2 minutes.
  3. Add lentils, coconut milk and water, bring to a boil then simmer in low heat for 20 minutes.
  4. Add the squash and cauliflower then continue to simmer for 10 more minutes.
  5. Season with salt and freshly ground black pepper, mix then turn heat off.
  6. Serve garnished with chopped coriander.

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