Why not try this alternative to chicken curry, just as delicious.
Serves: 1
Ingredients:
• ¼ tsp smoked paprika
• ¼ tsp ground cinnamon
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ¼ tsp turmeric
• Small pinch ground cloves
• 1 small cardamon pod
• Chilli powder (optional)
• ½ tsp oil
• ¼ small onion, peeled and finely sliced
• 1 small garlic clove, peeled and finely sliced or crushed
• 1cm piece fresh ginger, grated
• 35g red lentils, washed and rinsed
• Approx. 275ml cold water
• 30g cauliflower, sliced into very small pieces
• 40g potato, peeled and cut into a maximum of 1cm cubes
• 1 tbsp low fat plain Greek yoghurt
• Salt and pepper to taste
Method:
1. Grind all the spices in a pestal and mortar, then add to a small saucepan along with the oil and onion. Fry gently until very soft and translucent.
2. Add the garlic and ginger and fry for a further minute.
3. Stir in the dried lentils, then cover with the cold water.
4. Boil rapidly for 10 minutes, then add the cauliflower and potato (there should be enough liquid to just cover everything at this point – add some more if needed).
5. Simmer for a further 20-25 minutes or until everything is very soft and there is little excess liquid left (cover with a lid to finish cooking if needed or continue reducing as required).
6. Stir through the yoghurt (the texture should be soft and sloppy - add a little extra yoghurt if needed) and season to taste.
