This dish is so delicious and jam packed with nutrient dense organic ingredients. We’ve added a secret ingredient that gives this dish real punchy flavour. It is curry powder both in the lentils and in the cauliflower and potato mash so delicious you’ll love it.
I had cooked beetroot in the fridge so added it. If you don’t have cooked beetroot at hand try adding frozen peas instead.
SAVE this recipe to try out soon. We hope you love it as much as we do.
Ingredients: serves 4-6
- 2 tablespoons olive oil
- 1kg potatoes, peeled and quartered
- 1/2 head cauliflower, cut into florets
- 1 red onion, finely diced
- 3 cloves garlic, finely chopped or grated
- 2 tins puy lentils, 400g each – drained
- 500g hot veg stock
- 250g chestnut mushrooms, diced small
- 2 cooked beetroot, diced small
- 2 tablespoons tomato puree
- 4 tablespoons curry powder -inc 1 tablespoon for the mash
- salt and pepper to taste
- 100g butter, melted (use dairy or non dairy)
Step 1: Begin by steaming or boiling the potatoes and cauliflower for the mash. I like to steam mine, but cook them what ever way you like. I steam the potatoes until cooked then add the cauliflower for a further 10 minutes.
Step 2: In the meantime, warm a wide pot on the hob, add the olive oil and diced onions cook on low for 5-10 minutes or until the onions are soft. Add in the garlic, tomato paste, 3 tablespoons curry powder, salt and pepper, stir and toast for 2 minutes. Pour in the chopped mushrooms, stir to coat in the curry spice and cook for 5 minutes to soften. Next add the chopped cooked beetroot, the drained puy lentils and the stock. Stir and simmer for 30 minutes.
Step 3: Mash the cooked potatoes and cauliflower with the melted butter, a pinch of salt and the remaining tablespoon curry powder.
Step 4: Check the seasoning, then add the curry lentils to a suitable oven dish, top with the mash and bake in the oven for 30 minutes or put it under the grill for 5-10 minutes until golden and crisp on top.
Serve with some wilted greens.