Vicky Thornley

Lentil and Cauliflower Curry

(Serves 4)

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Coat the cauliflower florets in 1 tbsp of olive oil and the turmeric and place on a baking tray. Baked in oven at 180 degrees for about 30 mins.

Meanwhile, in a frying pan heat the rest of olive oil over a medium heat. Add the onions and red pepper and soften for 10 mins until softened. Then add the curry powder, cumin, chilli flakes and mustard seeds. Let the spices liven up in the pan for 2-3 minutes.

Then add the puy lentils, tinned tomatoes and spinach. Bring to simmer for 10 mins. Take cauliflower out of the oven and add to the curry along with the coconut milk. Simmer for 5 mins.

Serve with wholegrain rice or wild rice. Enjoy!

Ingredients
  • 2 tbsp virgin olive oil
  • 1 white onion, sliced
  • 1 red pepper, diced
  • 1 whole cauliflower, cut into florets
  • 250g spinach
  • 500g puy lentils, pre cooked
  • 1x tin of tomatoes
  • 1x tin of coconut milk
  • 2 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp chilli flakes
  • 1 tsp mustard seeds
  • 1 tbsp turmeric
  • Rice for serving

Equipment

  • Large deep frying pan
  • Large saucepan
  • Baking tray
  • Sharp knife
  • Chopping board

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