Is it a soup or is it a curry? Who cares – I absolutely love the combination of Thai flavours and lentils with creamy coconut milk and zesty lime!
Serves: 4
INGREDIENTS
⅓ cup olive oil
½ head cauliflower, chopped into florets
1 large kūmara, peeled and chopped
sea salt and freshly ground black pepper
1 onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce (substitute with 1 teaspoon of sea salt to be vegan)
½ cup Thai yellow curry paste
1 cup good-quality vegetable or chicken stock
400ml coconut milk
2 makrut lime leaves
1 cup red split lentils
3 cups spinach leaves
TO SERVE
⅓ cup roughly chopped roasted peanuts
limes
flat breads
METHOD
Preheat the oven to 180°C fan bake.
Toss the cauliflower and kūmara with 2 tablespoons of the olive oil, season well with salt and pepper and roast 20-25 minutes or until almost caramelised and golden. Set aside.
Heat the remaining oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves, bring to a simmer then add the lentils and cook together for 20 minutes. Add the kūmara, cauliflower and spinach and cook together for a final 5 minutes, then serve immediately with chopped nuts, lime halves for squeezing and flatbreads.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.