INGREDIENTS
1 tbsp oil
1 onion , chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small bunch coriander , chopped
cooked wholegrain basmati rice , to serve
coconut yogurt (dairy free) , to serve
For the roast cauliflower & squash base
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil
METHOD
STEP 1
For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you’re making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
STEP 2
Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
STEP 3
Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.
SERVING SUGGESTION
Serves 4 with plenty spare for freezing!
Serve with Naan or rice, with spicy broccoli
PREPARATION AND COOKING
Preparation time: 30 mins
Roasting time: 30 mins
Cooking time: 25 mins
