Cauliflower, Sweet Potato, Red Pepper and Split Pea Curry
Donal's Notes
This curry has got everything - packed with flavour and lots of veg. There’s lots of potential for experimenting with different vegetables and it’s a great one to use up whatever's left in your fridge.
Topping:
Instructions
Thinly slice the onion, grate the ginger, crush the garlic and finely chop the green chili.
Remove the florets and trim the bottom of the cauliflower. Peel and cut the sweet potato. Deseed and thinly slice the red pepper.
Heat the oil in a large, heavy casserole pot or deep sauté pan until hot but not smoking. Add the onion and gently fry for 4-5 minutes until soft and slightly golden. Stir through the ginger, garlic and chilli and fry for a further minute or two before adding the cumin, turmeric and mustard seeds. Cook for a final minute.
Add cauliflower, sweet potato and pepper to the pan and fry, stirring occasionally, for 7-8 minutes until they begin to soften. Add a splash of water if the pan is too dry.
Pour over the coconut milk and chopped tomatoes and add the cinnamon to the pan. Add the yellow split peas to the pot and stir well. As soon as the curry comes to the boil, loosely cover with a lid and lower the temperature to a simmer so the vegetables cook gently for about 20 minutes. The veg should be tender and the lentils soft and creamy. Reduce the liquid for a few minutes more if needed.
Make the topping. Heat the sunflower oil in a small saucepan. Add the cumin seeds and almonds, and fry for 3 minutes or until beginning to pop.
