Lentil and Coconut Stew with Roasted Cauliflower

Lentil and Coconut Stew with Roasted Cauliflower

This Lentil and Coconut Stew with Roasted Cauliflower Halves is the kind of meal that’s equal parts comfort and nourishment. A rich, flavourful blend of red lentils, coconut milk, and aromatic spices like cumin, coriander, and garam masala, simmered until thick and hearty. Topped with golden roasted cauliflower halves coated in olive oil, nutritional yeast, and smoked paprika for a smoky crunch. It’s the ultimate cosy meal to share with family or friends on chill weeknights or special occasions.

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Serves: 5

Ingredients:

Roasted Cauliflower Halves:

• 3 medium cauliflower, halved
• 1/4 cup extra virgin olive oil 
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• pinch of salt and pepper

Lentil and Coconut Stew:

• 1 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1-inch piece fresh ginger, grated
• 2 medium carrots, diced
• 1 capsicum, core removed and diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp yellow curry powder
• 1 cup red lentils, rinsed 
• 1 x 400ml can full-fat coconut milk
• 2 cups vegetable broth 
• 2 x 400g can diced tomatoes 
• pinch of salt and pepper 
• juice of ½ a lime

To Serve: 

• 2 cups uncooked rice, rinsed and drained 

To Garnish:

• coconut yoghurt
• coriander
• sesame seeds
• chilli flakes
• drizzle of olive oil 

Preparations:

1. Preheat oven to 200°C. 


2. Place the cauliflower halves into a baking dish and drizzle over the olive oil. 


3. Combine the nutritional yeast, smoked paprika, garlic powder, onion powder, salt and paper into a small bowl. Mix to combine and sprinkle over the cauliflower. Rub in with your hands to coat well.  


4. Roast for 45 minutes, or until tender and slightly charred on the edges.


5. Meanwhile, heat olive oil in a large pot over medium heat. Add the onion and carrot and sauté for 5 to 7 minutes or until the onion is translucent.


6. Stir in garlic, ginger, and capsicum and cook for another 3 to 4 minutes.


7. Add the ground cumin, coriander, garam masala, curry powder, salt and pepper and stir for 30 seconds or until fragrant. 


8. Stir in the rinsed lentils, coconut milk, vegetable broth, lime juice and canned tomatoes. Bring to a simmer, then reduce heat to low and cook 25 to 30 minutes, stirring occasionally, until lentils are tender and stew has thickened.


9. Bring a saucepan of water to a boil and add the rice. Cook for 12 to 15 minutes or until tender. Drain and keep warm.


10. To serve, spoon the rice and lentil stew into bowls and top with a roasted cauliflower half. Garnish with coconut yoghurt, coriander, sesame seeds, chilli flakes and a drizzle of olive oil.

Watch the video: https://www.youtube.com/embed/uMCuBTlKztw

Source URL: https://chloeevegan.com/recipe/lentil-and-coconut-stew-with-roasted-cauliflower/

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