Ingredients

  • 1 head of cauliflower
  • 1 onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • A 3cm piece of ginger, peeled and chopped
  • 50mls sunflower oil
  • 2 tbs ready made Korma paste or powder (look out for Green Saffron blends)
  • 1 tin chopped tomatoes (400g)
  • 1 tin coconut milk (400ml)
  • 1 tin chickpeas (400g)
  • Zest and juice of 1 lime
  • 200g Cherry tomatoes, halved
  • Salt and pepper
  • 1 tsp caster sugar
  • Some fresh coriander to serve
  • Lentil Dahl:
  • 200g puy lentils, pre-soaked in cold water
  • 100g KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 1 onion, peeled and finely diced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground turmeric
  • 6 cardamon pods crushed
  • 2 cloves of garlic, peeled and chopped
  • 1x 2cm piece of ginger, peeled and grated
  • 1 tbs tomato purée
  • 1 tin of chopped tomatoes 400g
  • 400 mls water
  • 2 red chillies, halved lengthways
  • Salt and black pepper
  • A pinch of sugar
  • Yoghurt
Print recipe

Directions

  1. Break the cauliflower into small florets and boil in salted water until just soft, drain and set aside.
  2. Put the onion, garlic, ginger and oil into a food processor and pulse until evenly chopped. (if you don’t have a processor just chop everything as fine as you can).
  3. Add the sunflower oil to a pot and then add the mixture and cook over a medium heat for 10 minutes, then add the Korma paste.
  4. Continue to cook for 3 more minutes then add the chopped tomatoes, coconut milk and chickpeas.
  5. Bring to a simmer and reduce gently for 10 minutes.
  6. Add the lime, the cooked cauliflower and tomatoes, then the salt, pepper and sugar and it’s ready to serve.  Scatter over some fresh coriander before serving.

Lentil Dahl

  1. Melt the butter and add all the spices followed by the garlic and ginger.
  2. Cook over a low to medium heat for ten minutes then add the tomato purée, chopped tomatoes then add the water.
  3. Add the drained lentils and the chillies, then simmer for about 20 minutes until the lentils are tender.
  4. Season, add the sugar and its ready.Serve with a dollop of natural yoghurt on top.

 

 

explore our

Similar Recipes

Baking

Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit des...

Serves 20-24 squares
Seasonal

White Christmas Cake

Preheat the oven to 160°C/325°F/Gas Mark 3. Line the t...

Serves 8 - 10
Baking

Rory O’Connell’s Nougatine Biscuits

Rory O'Connell's nougatine biscuits are delicate, brittle and melt in the mou...

Baking

Carrot Cake with Orange Blossom Icing

Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with...

Seasonal

Chestnut and Mushroom Pie

This vegetarian winter warmer is a real staple dish; chestnuts are a wonderfu...

Main courses

Vegetable Tart with Balsamic Reduction

Method: To make the pesto Place the basil, olive oil,...

Serves 4-6
Baking

rhubarb upside down cake

Grease a 9-inch cake pan and set aside. Preheat the oven to 190 degrees C....

Serves 8
see more