Creamy Cauliflower Shrimp and Lentil Butternut Curry Rice

Preparation Steps

1. Prepare the vegetables

   Cut the butternut into small cubes -unless it's frozen like mine- and the cauliflower into small florets. Finely chop the onion, garlic and ginger.

2. Cook the rice

   Rinse the rice, then put it in a saucepan with the water listed under Rice. Bring to a boil, cover, and simmer gently for 12 to 15 minutes until the grains are tender and the water has been absorbed. Turn off the heat and leave covered while the curry finishes.

3. Start the curry

   Heat the olive oil in a wide saucepan over medium heat. Cook the onion for 5 to 7 minutes until soft and translucent. Add the garlic, ginger and mild curry powder and stir for 30 seconds until fragrant.

4. Cook the lentils and vegetables

   Rinse the red lentils. Add them to the pan with the butternut, cauliflower and water. Cover and simmer gently for 18 to 22 minutes, stirring occasionally, until the lentils have broken down and a knife slips easily through the butternut. If the pan catches, turn down the heat and stir more often rather than adding lots of liquid.

5. Blend into a thick sauce

   Stir in the coconut milk. Blend the lentils and vegetables until smooth, then return the sauce to the pan. The puree should hold on a spoon rather than pour like soup.

6. Cook the shrimp

   Bring the sauce to a gentle simmer, add the raw shrimp and cook for 3 to 5 minutes, stirring gently, until the shrimp turn opaque and firm. Avoid boiling the sauce hard.

7. Finish with miso and skyr

   Take the pan off the heat. Stir the miso into a spoonful of warm sauce until smooth, then fold it back into the pan. Stir in the skyr, lime juice and black pepper once the bubbling has stopped so the yogurt stays smooth.

8. Coat the rice

   Add the cooked rice to the curry in batches and fold gently until it is evenly coated. Stop stirring once the shrimp and rice are distributed so the grains stay separate.