Name: Cauliflower, lentil and eggplant curry that’s rich, nourishing and easy to make
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoons vegetable oil; 1 onion, halved, thinly sliced; 1/3 cup dried red lentils, rinsed; 1/3 cup red curry paste; 400ml can coconut milk; 1 tablespoon lime juice, plus wedges to serve; 2 teaspoons brown sugar; Sea-salt flakes and freshly ground black pepper, to season; 300g eggplant, cut into 3cm pieces; 300g cauliflower, cut into florets; 100g baby spinach leaves; Steamed white rice, to serve

Cauliflower, lentil and eggplant curry that’s rich, nourishing and easy to make

Delicious and cosy.

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Serves 4

Prep

10M

Cook

20M

Total

30M

This cauliflower, lentil and eggplant curry is a wholesome, flavour-packed meal that’s perfect for cooler evenings or busy weeknights. Tender vegetables and protein-rich lentils simmer in a fragrant blend of spices, creating a satisfying vegetarian curry that’s both comforting and nourishing. Serve with rice or warm flatbread for an easy dinner the whole family will enjoy.

Ingredients

2 teaspoons vegetable oil

1 onion, halved, thinly sliced

1/3 cup dried red lentils, rinsed

1/3 cup red curry paste

400ml can coconut milk

1 tablespoon lime juice, plus wedges to serve

2 teaspoons brown sugar

Sea-salt flakes and freshly ground black pepper, to season

300g eggplant, cut into 3cm pieces

300g cauliflower, cut into florets

100g baby spinach leaves

Steamed white rice, to serve

Method

Step 1

Heat oil in a large, deep frying pan on medium to high heat. Add onion. Cook, stirring occasionally, for about 2 minutes, or until soft. Add lentils and curry paste. Cook, stirring, for 1 minute.

Step 2

Add coconut milk, 1 cup water, lime juice and sugar. Season. Bring to boil. Stir in eggplant and cauliflower. Return to boil.

Step 3

Simmer, covered, for 10 minutes. Remove lid. Simmer for a further 5 minutes, or until the vegetables are tender. Stir in the spinach leaves until just wilted.

Step 4

Serve with rice and lime wedges.

*(Photography Tim Roberts | Styling Michele Cranston | Recipes Sarah Murphy)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.