This is a recipe that I prepare very often at home and today I’d like to share it with you all. It is quick and stores well for 2-3 days, which makes it also a great option as lunch you can pack for work.
I know it is not exactly curry time, as it is summer after all. But while we most certainly are enjoying more salads and cold foods these days, this curry is quite nice on a not so hot day. The good part is that it tastes quite nice when it’s cold too.
That little extra something
If you’d like to switch it up a little and replace coconut milk or tomatoes with something else, I advice you to try adding tahini. This is something I do in curries and in pasta sauces, and the result is an added creaminess and decadence to the dish. This is what I did in this recipe too.
Tahini is a fine paste made by grinding sesame seeds, with all the nutrients in tact. It is rich in vitamins, minerals, protein, and essential fatty acids. Tahini is also very high in calcium.
Here is a salad dressing that can be made with tahini. And this is also a nice dip with tahini for spring rolls. You don’t have to add much either, usually about a tablespoon is enough.
To make the dish more interesting, I also added cinnamon to the spice mix, which balanced out the rest of the spices quite well. And to add a touch of sweetness I chopped thinly some dried apricots, which are also a source of fiber and iron.
Don’t forget the greens
Since it is summer after all, I opted for fresh Swiss chard. I always add greens to the curry. It also guarantees my daughter will eat some of them too, as she prefers them in the curry then on the side (I know many kids are the complete opposite!). If you don’t have Swiss chard you can opt for spinach or kale. Adding leafy greens to your meal will supply your body with vitamins and minerals and will increase the nutritional profile of your dish, so I always recommend it.
Here is the recipe for this quick cauliflower curry.
Cauliflower Tahini Curry
- 230g yellow lentils, dry
- 300g sweet potato, diced
- 2/3 of a cauliflower (1 head if it is smaller), very thinly sliced
- 1lt vegetable stock
- 1 yellow onion, diced
- 2-3 dried apricots, very thinly sliced (almost to a paste)
- 1 tbsp tahini
- 1/2 tbsp ghee or olive oil
- 1/2 tsp of each turmeric, cumin, cardamom and curry powder
- 1/4 tsp cinnamon
- sea salt to taste Toppings:
- 200g fresh Swiss chard, thinly sliced
- 1/2 clove of garlic, minced
- sea salt
- fresh cherry tomatoes
- Heat the olive oil or ghee in a pot and add the chopped onion.
- Once the onion becomes translucent, add all the spices and mix well. Don’t let the spices burn. If you need more liquid to help the onion cook, add a few tablespoons of water.
- When the onion has cooked and the spices have released their fragrance, add the lentils and 500ml of the vegetable stock. Stir and cover and bring it to a boil.
- Add the chopped sweet potato and cauliflower. Stir and as they cook add more of the vegetable stock to prevent the bottom of the pot from burning.
- Once the lentils, sweet potato and cauliflower have cooked, add the almost mashed dried apricots, tahini and sea salt. Stir and taste and adjust the spicing if needed. You can also blend it quickly with a hand blender if you want a creamier consistency. Set aside to cool down.
- In a small pan add some olive oil and minced garlic to heat. Then add the chopped Swiss chard and stir until wilted. Season with some sea salt.
- Serve the curry in bowls and top with the wilted chard and fresh cherry tomatoes.