The Pear & The Purple Peach

Gratitude and Inspiration to 101 Cookbooks

I will be honest that I am not the biggest curry fan I always find them to hot or to bland but for some reason this super cold and wet Sydney weather had me craving a yummy warm bowl of curry today. This is a super easy recipe that really could be whipped up anytime of the week and with minimal staple ingredients. (well in my house they are)

Ensure you have good quality curry powder I took a pic below to show you the colour you should be looking for. This one is really fragrant and fresh smelling with that gorgeous amber colour its just tempting you with warmth and spice!

What you need:

1 Cup coconut milk (full fat)
2 Tbs Good quality Curry Powder
1 Tsp ground rock salt
1/3 Cup Water (may need a little extra)
1/2 Large red onion, Diced
1 Medium clove Garlic, Crushed
1 Cup Green beans, trimmed to 1cm pieces
1 1/2 cups Cauliflower cut into Tiny Florets
1 Cup cooked lentils (I used French)
1/2 Block Firm tofu cut into small cubes
1/2 Bunch roughly chopped Coriander
Handful dry roasted Almonds (Cashews or Pumpkin Seeds)

What you do:

In a medium frypan or pot pour in half of the coconut milk and bring to a simmer over medium-high heat. Whisk in the curry powder and salt. Add the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu.

Tip: if sauce is to thick, add a touch more water but not to much

Simmer for a couple minutes before adding the green beans and cauliflower. Cover and simmer for a min or two – you just want the cauliflower and beans to be slightly cooked not mushy maybe just take the raw edge off them. Add lentils and heat through. Remove the pot from heat and stir in the cashews..Taste and adjust the seasoning ( adding more salt or curry powder) if needed. Serve with cous cous or rice and sprinkled with chopped coriander more nuts and or pumpkin seeds

Enjoy!

With Compassion

Brett