Cauliflower, Lentil And Pea Curry

• 1 None Spanish onion, thickly sliced
• 1 clove garlic, minced
• 1/4 cup grated fresh ginger
• 1 None fresh long red chili, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground fennel
• 1/4 tsp ground cardamom
• 1 tbsp tomato paste
• 2 1/4 lb cauliflower, trimmed, coarsely chopped
• 2 cups vegetable stock
• 1 (13.5 oz) can crushed tomatoes
• 1 cup canned light coconut cream
• 3.5 oz dried red lentils
• 4 oz frozen peas
• 1 cup fresh cilantro leaves

1. Lightly oil a large frying pan and place over medium heat. Cook onion, garlic, ginger and chili, stirring, until onion softens. Add spices and tomato paste. Cook, stirring, for 2 mins, or until fragrant.
2. Add cauliflower, vegetable stock, tomatoes, coconut cream and lentils. Bring to a boil then reduce heat and simmer for 10 mins, or until cauliflower and lentils are tender. Add peas and stir until hot. Season to taste.
3. Serve curry sprinkled with fresh cilantro.

onion, clove garlic, ginger, long red chili, ground cumin, ground turmeric, ground fennel, ground cardamom, tomato, cauliflower, vegetable stock, tomatoes, light coconut cream, red lentils, frozen peas, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34929 (may not work)