Cauliflower Curry with Sweet Potatoes

Name: Cauliflower Curry with Sweet Potatoes
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 g beluga lentils or Puy Lentils; 200 g brown rice; 500 g sweet potatoes; 1 Small leek; 250 g cauliflower; 1 lemon grass; 2 garlic cloves; ½ red chilli; 2 tbsp colza oil; 500 ml vegetable stock; 150 g cream cheese; 50 ml mango chutney; 1½ tsp curry; 60 g Fresh spinach; 2 pinches salt; 1 lime fruit Divided into Wedges

A delicious vegetarian curry with cauliflower and sweet potatoes, seasoned with delicious eastern flavours. Squeeze lime over the curry for a wonderfully sour taste and adjust the amount of chilli to the desired level of spiciness.

Ingredients

150 g Beluga lentils or Puy Lentils
200 g Brown rice
500 g Sweet potatoes
1 Small leek
250 g Cauliflower
1 Lemon grass
2 Garlic cloves
½ Red chilli
2 tbsp Colza oil
500 ml Vegetable stock
150 g Cream cheese
50 ml Mango chutney
1½ tsp Curry
60 g Fresh spinach
2 pinches Salt
1 Lime fruit Divided into Wedges

Instructions

Step 1

Cook the lentils as instructed on the package. Cook the rice as instructed on the packet.

Step 2

Peel the sweet potato and cut into approximately 2x2 cm pieces. Cut the leeks into about 2 cm wide slices. Separate the cauliflower into smaller bouquets. Pound and slice the lemongrass. Peel and chop the garlic. Seed and chop the chilli.

Step 3

Fry everything except the lentils in the rapseed oil for 2-3 minutes. Add in the stock. Cook for 3-5 minutes until the sweet potato begins to soften.

Step 4

Stir in the cream cheese, mango chutney, curry, lentils and spinach. Bring to a boil. Season with salt. Serve with the lime wedges and whole grain rice.

Enjoy!