This warming, comforting dish is an absolute favourite in my house. I love serving it with cauliflower ‘rice’ to create a less heavy meal. Leftovers freeze brilliantly.
Serves: 4–6
INGREDIENTS
5 cloves garlic
2 onions, finely diced
3 tablespoons finely chopped ginger
1 large red chilli (deseeded), finely diced
1 heaped teaspoon hot smoked paprika
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 cups brown lentils
6 cups vegetable stock
1 can coconut cream
1 x 400 gram can tomatoes
2 Tablespoons coconut oil or ghee
Cauliflower rice
½ large cauliflower
2 tablespoons coconut oil or ghee for sautéing
Cucumber lemon yoghurt
1 cup unsweetened greek yoghurt
zest of one lemon
¼ telegraph cucumber, grated and squeezed of liquid
Sea salt and cracked black pepper for seasoning
METHOD
Melt coconut oil in a very large saucepan over a medium heat. Gently fry the onions, garlic, ginger and chilli for five minutes.
Add all the spices and cook gently for one minute. Add the lentils, stock and tin of tomatoes. Bring to the boil and cook for 10 minutes. Reduce the heat to a simmer and cook for 45 minutes. Add the can of coconut cream and cook for a further 20 minutes. Season with sea salt and cracked black pepper.
Cut cauliflower into large chunks. Place in a food processor and blitz until a rice like texture. You may need to do in two batches depending on the size of your machine.
Heat two tablespoons of coconut oil or ghee over a high heat in a sauté pan. Add the cauliflower and cook for five minutes, moving frequently. Season well with sea salt.
Combine the yoghurt, lemon zest and cucumber. Season with salt and pepper.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.