A tasty veggie recipe - Uniform Dating and Michael Caines' Lentil & Spinach Thai Curry

Published Tuesday, Aug 12 2014, 18:20 BST  |  By  |  Add comment
This veggie curry is absolutely delish and well worth the investment in spices as you'll make it again and again.

Using Thai spices and plenty of fresh veggies, this spicy dish - created by celebrity chef Michael Caines MBE - will even please meat eaters!

Vegetarian Thai curry

© Cherish PR


  • Spice mix:
  • 4 cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1teaspoon turmeric
  • 1 teaspoon madras curry powder
  • 4 cloves of garlic, peeled and crushed
  • 1 teaspoon root ginger, grated finely
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 teaspoon palm sugar
  • 150g red lentils
  • 40ml vegetable oil
  • 1 large cauliflower cut into even size florets
  • 1 large fennel, cut in half and then into 4
  • 1 onion finely chopped
  • 2 red chillies deseeded and finely chopped
  • 200g of tinned chopped plum tomatoes
  • 400ml coconut milk
  • 400ml water
  • 200g baby corn cut into quarters lengthways
  • 100g baby spinach
  • 4 tblsp coriander chopped
  • 1 lemon or lime
  • Large sprig of coriander
  • Sea salt
  • For the tarka or chaunk
  • 30ml Vegetable oil
  • 1 tablespoon mustard seeds
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 3 curry leaves
  • 3 bay leaves


1 First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

2 Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

3 Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

4 Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate.

5 Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes.

6 Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

7 To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

8 For the tarka or chaunk: Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

Cook Time

1 hour

Nutrition Information

Serves 4

Recipe courtesy of Uniform Foodies

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