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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!