CAULIFLOWER FRITTERS RECIPE RECIPES

Name: Cauliflower, squash, coconut & lentil curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 tbsp oil; 1 onion , chopped; 1 tbsp garam masala; 1 tbsp turmeric; 200g red lentils; 400ml can coconut milk; small bunch coriander , chopped; cooked wholegrain basmati rice , to serve; coconut yogurt (dairy free) , to serve; 1 cauliflower , split into florets, the stalk cut into cubes; ½ large butternut squash , cut into cubes; 1 tbsp oil

CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY RECIPE | BBC ...

Cauliflower, squash, coconut & lentil curry recipe | BBC ... image

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp oil
1 onion , chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small bunch coriander , chopped
cooked wholegrain basmati rice , to serve
coconut yogurt (dairy free) , to serve
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil

Steps:

For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Nutrition Facts : Calories 482 calories, FatContent 23 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 9 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.1 milligram of sodium

BROCCOLI CAULIFLOWER COMBO RECIPE: HOW TO MAKE IT

Broccoli Cauliflower Combo Recipe: How to Make It image

Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 shallots, chopped
1/2 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,

Nutrition Facts : Calories 38 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 204mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic exchanges 2 vegetable.

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