Cauliflower Red Lentil Curry

Ginger: anti-inflammatory, helps digestion, antioxidant, relieves stress, healthy blood pressure,..

Wild rice: vit. B6 + magnesium, fiber, folate, manganese, zinc, iron, alkaline, protein

Fact 1: wild rice is grain & gluten-free!

Fact 2: wild rice helps digestion, anti-inflammatory, helps with heart-health, healthy skin and weight,…

Ingredients (3-4 servings):

  • olive oil
  • 1 onion (finely chopped)
  • 1 garlic clove (minced)
  • 2cm ginger (grated)
  • 50g red lentils (uncooked)
  • 400ml coconut milk (=1 big can)
  • 4 tbsp korma spice paste (=curry paste)
  • 200ml water
  • ½ vegetable stock cube
  • 80-100g green beans (halved)
  • half a cauliflower (in florets)
  • 1 courgette (in 2cm cubes)
  • half a bunch fresh coriander (chopped)
  • 150g wild rice (brown/black color)
  • pink himalayan salt
  • black pepper


  1. Take a small cooking pan and bring water to the boil, once boiling add the rice and cook for 35 minutes. When the rice is ready, rinse, drain and set aside.
  2. Take a frying pan, turn on medium heat, add olive oil, onion, garlic, ginger, lentils, give it a good stir and cook for 1 minute.
  3. Add the coconut milk, curry paste and give it a good stir.
  4. Add the water, when it starts boiling add stock cube and stir until it’s resolved.
  5. Add green beans, cauliflower and courgette, put a lid on the frying pan and let it simmer until the veggies are soft. +/- 15-20 minutes.
  6. When the veggies are soft, add the black rice (rinced and drained), coriander and give it a good mix.
  7. Add salt and pepper to taste and it’s ready to serve!


Smakelijk! Bon appétit! Enjoy your meal!

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