Smaller quantities can be made and use as a side dish.
Leftovers, gently reheated in either microwave or oven work well!
1 large onion, sliced (red onions work really well)1 teaspoon Turmeric1 teaspoon Ground Coriander½ teaspoon ground cumin¼ teaspoon ground ginger
OR 3 tablespoons of your favourite Curry Paste, korma works really well.
8 cardamom Pods, seeds removed (black ones are best)1 garlic clove finely chopped.250 grn of brown/green lentils1 litre of Vegetable Stock1 Cauliflower, broken into small florets500gms of diced vegetables such as Pumpkin, Carrot, Sweet Potato
In a heavy stove top (lidded) casserole heat the merest touch of oil over a low heatand stir in the Onion, Spices, (or curry paste) Cardamom seeds and garlic and stir frequently for a few minutes to get the flavours going.
Add the stock, lentils and root vegetables (if using) bring to a simmer, cover and cook for 20 minutes.
Remove the lid, add the cauliflower and continue to simmer uncovered for about 15 minutesuntil liquid has been absorbed and vegetables and lentils are tender.
Serve with fresh chopped coriander and Natural Yoghurt on the top and ideal with Naan style Breads.