Name: Maple roast brinjal
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: brinjals, peeled 6,olive oil 2T,sea salt and freshly ground black pepper, to taste ,maple syrup, for serving ,chives, chopped, to garnish ,For the smoked butter: ,butter 100g,drops Woolworths smoke extract 3,Woolworths maple syrup prunes 250g,salt, to taste

Home
Recipes
Meat-free

Air-fryer recipes

Maple roast brinjal

45 minutes

Aliums

Stuffed onions

45 minutes–1 hour

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

Cauliflower recipes

Creamy baked onions

45 minutes

Air-fryer recipes

Air-fryer baby carrots

12 minutes

Asian recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

Canned food

20-minute chickpea curry

20 minutes

Cooking with

Snipped noodles in vodka sauce

Cheese recipes

Muffuletta pie

Cooking with

Alfredo ’Shroom Soufra

1 hour

Coleslaw recipes

Kale slaw

20 minutes

Curry recipes

Curried lentils with air-fryer cauliflower bites

45 minutes

3 of 65

Curried lentils with air-fryer cauliflower bites

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

2 T olive oil
2 red onions, sliced
4 cloves garlic, sliced
3 t Woolworths hot curry powder
400 g dried red lentils
3 1⁄2 cups chicken stock
1 cup cream
sea salt and freshly ground black pepper, to taste
2 t butter

For the cauli pops:

80 g flour
sea salt, to taste
2 large free-range eggs
200 g desiccated coconut
300 g cauliflower florets

For the coriander sauce, blend:

40 g coriander
20 g mint
1 green chilli, seeded
1 lime, juiced
honey or maple syrup a squeeze
salt, to taste

Method

1. Heat the olive oil in a saucepan. Sauté the onions until translucent and slightly golden. Add the garlic and sauté for 3 minutes. Add the curry powder and fry until fragrant.

2. Add the lentils and toss through the spices and onions for 1–2 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

3. Add the cream and cook for a further 10 minutes. Season to taste and add the butter, stirring to incorporate.

4. To make the cauli-pops, place the flour in a bowl and season well. Beat the eggs in a bowl and place the coconut in a third bowl. Coat each cauliflower floret in the flour, then in the egg and finally in the coconut. Fry in an air-fryer in two batches at 190°C for 10–15 minutes, or until golden and cooked through.

5. Reserve a third of the lentils, and serve the rest with the cauliflower, sauce and a drizzle of curried butter.

Cook’s note: To make curried butter, melt 50 g butter until it starts to foam. Remove from the heat and add 1⁄2 t curry powder.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Maple roast brinjal

Stuffed onions

Savoy cabbage and lemony ricotta bake

Creamy baked onions

Air-fryer baby carrots

Tempura cauliflower and Tenderstem broccoli

20-minute chickpea curry

Snipped noodles in vodka sauce

Muffuletta pie

Alfredo ’Shroom Soufra

Kale slaw

Curried lentils with air-fryer cauliflower bites

Curried lentils with air-fryer cauliflower bites

Ingredients

Method