Meatless Monday : Lentil and runner bean curry with coconut cauliflower ‘rice’

We have been harvesting runner beans so I have included some in this lentil curry to add extra fibre and protein as well as vitamins A, C, K and folic acid.  Cauliflower is also in season and so I have used cauliflower to make a low carb ‘rice’ - this also adds to your daily fruit and veg intake.  

Lentil and runner bean curry with coconut cauliflower ‘rice’

Serves 2

You will need:

For the lentil and runner bean curry

1 tbsp olive oil

1 red onion, peeled and chopped

2 garlic cloves, crushed

150g brown lentils

100g runner beans, sliced

3 tbsp tomato puree

1 ½ tbsp mild curry powder

½ tsp ground ginger

2 tsp garam masala

½ tsp pink salt

2tbsp coconut milk
Fresh coriander to garnish

For the cauliflower rice

½ head cauliflower

2tbsp coconut milk

Place the lentils and runner beans in a saucepan, cover with water and bring to the boil.
Reduce heat to simmer and cook until tender - about 20-25 minutes. Drain.

Heat the oil and cook the onion for 3 minutes until transparent.  Add the garlic, salt and spices and continue to cook a further minute adding a little water if necessary.  Add the tomato puree and the lentils, runner beans, 2tbsp coconut milk and a little water, and stir to heat through.

runner beans growing on the allotment

runner beans picked

To make the cauliflower rice, break up the cauliflower into small florets and place in a high-speed blender with enough water to float the cauliflower off the blades. Blitz for one or two “pulses” of the blender- you won’t have to blend for very long! Don’t overblend or it will go into a cauliflower mush. Drain some of the water off and transfer to a saucepan. Cook for 1-2 mins, drain the remainder of the water off, and then stir in the coconut milk. Garnish with fresh coriander. Serve with the curry. Enjoy!

You might also like:-

Organic garden update - building bean frames and harvesting the winter onions

Meatless Monday - spicy vegetable and bean stew

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