Golden One Pan Turmeric Cauliflower, Lentils, & Coconut

 

Olive oil

1 small cauliflower, cut into small florets


1 teaspoon ground turmeric


1 teaspoon ground cumin


1 teaspoon ground ginger


150 g red lentils, rinsed


400 ml full-fat coconut milk
300 ml water or vegetable stock


Salt 

To serve: fresh coriander, chilli oil or lime wedges




🥦 Heat the olive oil in a large, deep pan over medium heat. Add the cauliflower along with the turmeric, cumin and ginger, and cook for 6–8 minutes, stirring occasionally, until lightly golden and coated in the spices.

🥦 Add the red lentils and stir to combine, then pour in the coconut milk and water or stock. Bring to a gentle simmer, reduce the heat slightly and cook uncovered for 15–18 minutes, stirring occasionally, until the lentils are soft and creamy and the cauliflower is tender but still holding its shape.

🥦 Season generously with salt, adjusting the consistency with a splash of water if needed. Remove from the heat and allow to sit briefly before serving.

From The Medicinal Chef on Instagram