Lentil and Cauliflower Stacks

3 Jul

Lentil and Cauliflower Stacks

Prep Time: 15 minutes
Cooking Time: 50 minutes

Serves 6

1 3/4 oz ghee or butter
2 onions, thinly sliced
2 TB curry paste
2 cloves garlic, crushed
6 oz mushrooms, sliced
4 cups veggie stock
10 oz brown or green lentils
14 oz can chopped tomatoes
2 cinnamon sticks
10 oz cauliflower, cut into small pieces
oil, for deep frying
18 won ton squares
plain yogurt


1. Heat the ghee in a saucepan over medium heat. Cook the onion for 3 minutes. Add the curry paste, garlic and mushrooms; cook for 2 minutes.
2. Add stock, lentils, tomato and cinnamon. Mix well. Bring to a boil and cook for 40 minutes, until lentils are tender. Add the cauliflower in the last 10 minutes and cover. If the curry is too wet continue to cook without lid. Remove cinnamon sticks.
3. While lentils and such are cooking, fill a deep heavy based saucepan one third full of oil and heat until a cube of bread dropped in turns brown in 15 seconds. Cook the won ton squares in batches for 10 seconds or until golden brown. Drain on paper towels. Season with salt.
4. To assemble, place won ton on each serving plate. Spoon 4 TB of the curry on to the won ton. Place second won ton square on top of curry and then add more curry on top of that won ton. Cover with third won ton and top with a spoonful of yogurt.

Note: This must be served immediately so that won tons don’t get soggy.


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