Veggies on the counter

As I’ve mentioned here countless times, autumn is my favourite season. Unlike most people, I like cold weather and absolutely love one-pot and soul warming stews and soups. This stew in particular is the kind of dish I often cook when colder days arrive, as it’s quick to make and I most likely already have all the ingredients I need for it in the pantry.

It’s also very versatile: sometimes I use zucchini in place of the cauliflower and, even though I prefer the latter, it tastes lovely too. Other times, I substitute the water for coconut milk (or half of the amount of water) for a richer, creamier version. As with most curries and stews, this one tastes better the day after it’s made. The recipe below makes plenty of food, so I’m sure you’ll end up with leftovers for the next meal. I also really like to serve this dish with steamed brown rice (to soak up the sauce) and plenty of toasted cashews on top.

Red Lentil and Cauliflower Stew

(serves 4 to 6)

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon mustard seeds

4 garlic cloves, minced

2 Tablespoons olive oil

1 medium red chilli, finely chopped

210 g / 1 cup red lentils

375 ml / 1 ½ cups chopped canned tomatoes

500 ml / 2 cups water

175 g / 3 medium carrots, cubed

350 g / 1 medium cauliflower, cut into florets

salt and black pepper to taste

In a dry skillet over medium heat, toast the seeds for 5-6 minutes or until fragrant and lightly toasted. Transfer the seeds to a mortar and pestle and mash them until they’re finely ground.

In a medium-sized pan over medium heat, heat the olive oil. Add the garlic, chilli, spices and carrots and fry for 1 minute or 2. Now add the lentils, canned tomatoes, water and cauliflower and bring the mixture to a boil. Once boiling, reduce the heat to low-medium, cover the pan and cook for 25-30 minutes or until the vegetables are tender. At the last minute of cooking, add the salt (start with ½ teaspoon, taste, and increase if you need) and black pepper.