Cauliflower and lentil palak with beetroot yoghurt rice

“In my experience lentils and cauliflower are often sadly misused in vegetarian cooking, often over cooked and under seasoned. In this recipe they should be cooked gently in the spices to create a taste, satisfying and simple dry vegetable curry.” – Paul Gayler, MBE

Ingredients: 

INGREDIENTS

FOR THE CURRY:

2.5cm piece of root ginger, peeled

2 garlic cloves, peeled

2 green chilies, seeded and chopped

1 onion, chopped

125ml thick natural yoghurt

6 tbsp ghee (clarified butter)

6 cardamom pods, cracked

1 bay leaf

1 tsp ground cumin

¼ tsp turmeric

1 tsp ground coriander

1 large cauliflower, cut into large florets

200g  puy lentils, cooked al dente

200g canned chopped tomatoes (with juice)

200g fresh spinach, coarsely chopped

FOR THE BEETROOT YOGHURT RICE:

400g steamed basmati rice

45ml ghee (clarified butter)

1 onion, thinly sliced

1 green chilli, finely chopped

4 cloves

1 tsp ground cardamom

2 cooked beetroots, coarsely grated

3 tbsp natural yoghurt

Preparation method: 

METHOD

FOR THE CURRY:

1.Blend the ginger, garlic and chillies together until a thick purée.  Add half the onions, all of the yoghurt and set aside.

2.Heat half the ghee in a pan, add the cracked cardamom, bay leaf, and cook over a low heat for 30 seconds. Add the remaining onions, cooking until lightly browned.

3.Add the cumin, turmeric and ground coriander, cook for a further 10 minutes over a low heat.

4.Add the cauliflower, lentils  and yoghurt spice mix, cook for 10 minutes.

5.Add the tomatoes along with 600ml water and cook until the cauliflower is just tender, and the sauce reduced.

6.Add the chopped spinach, cook for final 5 minutes, until spinach has wilted.

FOR THE RICE:

1.Heat the ghee in a pan, add the onions, cloves and cook for 2-3 minutes, then add the grated beetroot and cardamom, cooking together for 5 minutes.

2.Gently add the cooked rice to the beetroot. Fold in the yoghurt and serve with the curry.

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