Lentil Curry over Cauliflower Mash

This is a very hearty vegan dish with lots of flavor and spice. We serve it over Cauliflower Mash to soak up all those delicious curry juices that might otherwise be sadly stranded on the plate.

Serves 8 people

Ingredients:

For the Curry:

3 cups dried brown or green lentils
6 cups water
2 tbsp coconut oil
1 large onion, finely chopped
1 fresh red chile, finely chopped (leave some seeds in for spice)
1 tbsp cumin
½ tsp garam masala
2 tsp ginger, peeled and minced
½ tsp cayenne pepper
2 tsp ground coriander
½ tsp turmeric
4 medium tomatoes, chopped
1 cup vegetable stock
2 tsp lemon juice
salt to taste
2 tbsp cilantro, chopped

For the Cauliflower Mash:

4 whole heads of cauliflower
2 tbsp coconut oil
salt and pepper to taste

Instructions:

Wash lentils with water and strain
Add lentils to a large pot and add 6 cups water
Bring to a boil then simmer for 10-15 minutes until lentils are soft but not mushy
Set aside
Heat a Dutch oven or heavy bottom pan over medium heat and add coconut oil
Add onion and cook until translucent
Add ginger, chile and spices and cook until fragrant (1-2 minutes)
Add tomatoes, vegetable stock, lemon juice and salt and simmer for 5-10 minutes or until tomatoes have softened
Add cooked lentils and warm through for a minute or so

Make the Cauliflower Mash:

Roughly chop the cauliflower
Bring a large pot of water to a boil and add cauliflower
Cook about 10 minutes or until you can easily insert your knife in the cauliflower
Drain cauliflower and put in a large bowl.
Add coconut oil, salt and pepper and mash with a hand masher or gently in a food processor