Lentil & cauliflower curry

• olive oil↗1tbsp tbsp
• large onion↗1

  chopped

• curry paste↗3tbsp tbsp
• turmeric↗1tsp tsp
• mustard seeds1tsp tsp
• red or yellow lentil200g g
• low-sodium vegetable or chicken stock1l l

  (made with 2 cubes)

• large cauliflower↗1

  broken into florets

• large potato↗1

  diced

• coconut yogurt↗3tbsp tbsp
• coriander

  chopped

• lemon↗
• brown rice↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.

2. 2

   Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.