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 rapeseed oil; 500 ml vegetable stock; 150 g fresh cheese; 50 ml mango chutney; 1½ tsp curry; 60 g Fresh spinach; 2 pinches salt; 1 lime 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

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

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.