Name: Lentil and Kumara Curry on Cauli Rice
Yield: Serves 6-8
Ingredients: 1 onion, diced; 1 1/2 Tbsp green Thai curry paste; 1 Tbsp fish sauce; 1 Tbsp sesame oil; 1 tsp turmeric; 1/2 tsp chilli powder; 2 cloves garlic, minced; 1 tsp ginger, minced; 2 cans coconut milk; 1 cup split red lentils; 600g kumara, diced; 4 mushrooms, chopped; 1 1/2 cups water; 2 Tbsp soy sauce; 200g spinach; Juice of 1 lime; 1/2 head cauliflower; 1 Tbsp olive oil; 1 Tbsp dried coriander

Recipe

Lentil and Kumara Curry on Cauli Rice

Ingredients

Batch

1 onion, diced
1 1/2 Tbsp green Thai curry paste
1 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp turmeric
1/2 tsp chilli powder
2 cloves garlic, minced
1 tsp ginger, minced
2 cans coconut milk
1 cup split red lentils
600g kumara, diced
4 mushrooms, chopped
1 1/2 cups water
2 Tbsp soy sauce
200g spinach
Juice of 1 lime
1/2 head cauliflower
1 Tbsp olive oil
1 Tbsp dried coriander

Method

1Cook onion in a wok with oil for 3-4 minutes.
2Add the curry paste, fish sauce, sesame oil, turmeric, chilli, garlic, ginger and 3 Tbsp coconut milk. Stir for 2 minutes until fragrant.
3Add remaining coconut milk, lentils, kumara, mushrooms, water and soy sauce and bring to the boil.
4Lower heat and simmer for 20 minutes, until lentils and kumara have softened. Add some more water if the curry is getting dry.
5Remove from heat and stir through the spinach.
6While curry is cooking, make the cauliflower rice by placing florets in the food processor - blitz until it resembles the texture of rice. Microwave on high for 5-6 minutes. Toss the olive oil and coriander through the rice.
7Serve the cauli rice into bowls and top with some curry.

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Lentil and Kumara Curry on Cauli Rice