Curry with cauliflower, pumpkin, coconut and lentils

• butter↗1 tbsp 1 tbsp
• onion↗1 1

  chopped

• garam masala↗1 tbsp 1 tbsp
• turmeric↗1 tbsp 1 tbsp
• red lentils↗200g 200g
• coconut milk400ml can 400ml can
• coriandersmall bunch small bunch

  chopped

• cooked wholegrain basmati rice

  for serving

• coconut yogurt↗

  (dairy‑free), for serving

• cauliflower↗1 1

  separated into florets, stem diced

• large butternut pumpkin↗½ ½

  cut into cubes

• butter↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   For the base, preheat the oven to 180°C/160°C with convection/gas 4. Toss the cauliflower and pumpkin with oil and spread them on a large baking tray. Roast for 25 minutes, or until soft. If you made the base ahead, you can freeze it in an airtight container for up to a month. (Thaw completely before using in the next step.)

2. 2

   Heat oil in a pan, add the onion and cook until soft, then add the spices and cook for 2 minutes. Add the lentils, coconut milk and 200 ml water, bring to a gentle boil.

3. 3

   Cook for 20 minutes, then add the roasted vegetables and cook another 10 minutes, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.