Yellow lentil & coconut curry with cauliflower

• vegetable oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• garlic cloves↗2

  crushed

• ginger↗thumb-sized piece

  thumb-sized piece

• curry paste↗3 tbsp tbsp

  (we used Bart Veeraswamy Gujurat Masala curry paste)

• yellow lentil↗200g g

  rinsed

• vegetable stock↗1 ½l l
• unsweetened desiccated coconut↗3 tbsp tbsp

  plus extra to sprinkle if you like

• cauliflower↗1

  broken into little florets

• cooked basmati rice↗

  and coriander leaves, plus mango chutney and naan bread (optional), to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.

2. 2

   During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).