Spiced Lentil and Cauliflower Skillet with Cashews

Ingredients

• 450 g cooked green lentils
• 300 g cauliflower
• 100 g baby spinach
• 200 ml light coconut milk
• 2.5 tbsp tomato paste
• 1 tbsp curry powder
• 2 tbsp avocado oil
• 100 g onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 35 g cashews
• 12 g fresh cilantro
• 1.5 tbsp lime juice
• 0.5 tsp fine sea salt

Instructions

1. Break the cauliflower into small florets. Heat 1 tbsp of the avocado oil in a large skillet over high heat, add the cauliflower cut-side down and leave it undisturbed for 4 minutes until the flat faces are freckled dark brown. Move it to a plate.
2. Toast the cashews in the same pan for 90 seconds, tossing constantly, until they turn pale gold and smell buttery, then tip them out — they scorch in seconds at this heat.
3. Lower to medium heat, add the remaining avocado oil and the finely diced onion with the fine sea salt. Cook 4 minutes until the onion turns translucent and smells sweet rather than sharp, then add the grated garlic and fresh ginger for 45 seconds.
4. Stir in the curry powder and tomato paste and fry for 90 seconds, pressing them into the pan, until the paste darkens to brick red and the spices smell toasted rather than dusty.
5. Pour in the light coconut milk with 100 ml water, return the cauliflower, and add the cooked green lentils. Simmer gently for 5 minutes until the sauce thickens enough to coat the back of a spoon.
6. Fold in the baby spinach until it wilts, about 60 seconds, then take the pan off the heat and stir in the lime juice. Scatter with the toasted cashews and chopped fresh cilantro before serving.

Nutrition (per serving)

Calories

658

Protein

31.1 g

Fat

29.6 g

Carbs

76.6 g