• Red Lentil Cauliflower And Eggplant Curry
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Red Lentil Cauliflower And Eggplant Curry

Red Lentil Cauliflower And Eggplant Curry

  1. 1 tbsp Red Curry Paste
  2. 0 Each Lemon
  3. 1 Each Lebanese Eggplant
  4. 1 cup Jasmine Rice
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 0 cup Dried Red Lentils
  7. 100 mL Coconut Milk
  8. 100 g Cauliflower
  9. 1 tsp Brown Sugar - PANTRY ITEM
  10. 1 Each Brown Onions
  11. 30 g Baby Spinach
  1. 1 tbsp Red Curry Paste
  2. 1 Each Lemon
  3. 1 Each Lebanese Eggplant
  4. 1 cup Jasmine Rice
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 1 cup Dried Red Lentils
  7. 200 mL Coconut Milk
  8. 200 g Cauliflower
  9. 1 tsp Brown Sugar - PANTRY ITEM
  10. 1 Each Brown Onions
  11. 60 g Baby Spinach
  1. 2 tbsp Red Curry Paste
  2. 1 Each Lemon
  3. 2 Each Lebanese Eggplant
  4. 2 cup Jasmine Rice
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 1 cup Dried Red Lentils
  7. 300 mL Coconut Milk
  8. 300 g Cauliflower
  9. 2 tsp Brown Sugar - PANTRY ITEM
  10. 2 Each Brown Onions
  11. 90 g Baby Spinach
  1. 2 tbsp Red Curry Paste
  2. 1 Each Lemon
  3. 2 Each Lebanese Eggplant
  4. 2 cup Jasmine Rice
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 1 cup Dried Red Lentils
  7. 400 mL Coconut Milk
  8. 400 g Cauliflower
  9. 2 tsp Brown Sugar - PANTRY ITEM
  10. 2 Each Brown Onions
  11. 120 g Baby Spinach
  1. 3 tbsp Red Curry Paste
  2. 2 Each Lemon
  3. 3 Each Lebanese Eggplant
  4. 3 cup Jasmine Rice
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 2 cup Dried Red Lentils
  7. 600 mL Coconut Milk
  8. 600 g Cauliflower
  9. 3 tsp Brown Sugar - PANTRY ITEM
  10. 3 Each Brown Onions
  11. 180 g Baby Spinach

Prep:

  1. Wash and cut eggplant into 3cm pieces.
  2. Wash baby spinach.
  3. Wash and cut cauliflower into florets.
  4. Peel, halve and thinly slice onions.
  5. Pop a pot of water on to boil.
  6. Soak red lentils in cold water.

Method:

  1. Use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  2. Heat an oiled, stockpot over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add paste and break up with a spoon. Cook, stirring, for 1 minute until fragrant.
  3. Drain lentils and add to the pan along with coconut milk, a little water, lemon juice and sugar. Season with salt and pepper. Bring to boil. Stir in eggplant and cauliflower. Return to boil.
  4. Simmer, covered, for 10 minutes. Remove lid. Simmer for a further 5 minutes, or until vegetables are tender. Stir in spinach until just wilted and serve with rice.
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