Lamb & Lentil Madras with Roasted Cauliflower
Food First | London based Nutritionists
Food First | London based Nutritionists
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Ingredients

  • For the curry
  • 2 tsp coconut oil
  • 1 large onion, finely sliced
  • 3 cloves garlic, crushed
  • 3 tbsp Madras Curry paste
  • 300 g organic lamb neck fillet, diced
  • 3 tbsp tomato puree
  • 250 ml water
  • 200 g tinned tomatoes
  • 125 g red lentils, rinsed under cold water
  • 125 g cavalo nero, torn or chopped (other leafy greens such as spinach or kale can also be used)
  • ¼ tsp sea salt
  •  
  • For the Cauliflower
  • half large cauliflower, broken into small florets.
  • 1 tbsp rapeseed oil
  • ½ tsp turmeric
  • ¼ tsp sea salt

Instructions

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