SunRice
Poh's rice kitchen

Poh's Cauliflower, Coconut and Lentil Curry

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Prep time

10min

Cook time

30min

Try out this coconut lentil curry for your next lunch or dinner idea! This tasty recipe is vegan and full of flavour and spices, perfect with jasmine rice.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Jasmine Fragrant Rice

  • cup Vegetable Oil

  • 2 Onions (peeled, one sliced and one chopped)

  • 12 sprig Curry Leaves

  • 1 Cauliflower Head (chopped roughly into bite size pieces)

  • 1 cup Split Red Lentils

  • 3 tsp Grated Fresh Ginger

  • 1 tbsp Ground Turmeric

  • 3 tsp Ground Cumin

  • 1 cup Coconut Milk

  • 0.99 l Vegetable Stock or Water

  • Optional

  • 1 tsp Dried Chilli Flakes

  • 1 handful Fresh Coriander (chopped)

  • Salt (to taste)

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Poh's Cauliflower, Coconut and Lentil Curry

Method

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • While it’s cooking, slice one onion and combine with 1/4 cup of vegetable oil and the curry leaves in a saucepan over a medium-high heat. Cook until the curry leaves are popping and crisp and the onions are beautifully fragrant and caramelised. Drain the leaves and fried onions in a sieve to catch the excess oil, reserving the oil.

  • Return the oil to a medium-large saucepan. Finely chop the remaining onion and add to saucepan together with the turmeric and cumin, and the chilli flakes if you are using. Cook until the spices are foaming and very fragrant and the onions are nicely browned. Add the ginger, cauliflower, lentils and coconut milk, and stock or water, depending on what you are using. Season with 1 teaspoon of salt. Stir and bring to the boil, then simmer until the lentils and cauliflower are tender. Turn the heat off, taste and season further if required. Fold the fresh coriander through, then cover to keep warm.

  • Serve the curry hot with rice. Sprinkle the fried onions and curry leaves over the top – and maybe even some cheeky pappadums on the side!

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