Roast Cauliflower Curry

Ingredients#

Makes 2 portions.

• 1 cauliflower
• 150 g green/puy lentils
• 150 g Greek-style yoghurt
• 1 onion
• 1 carrot
• 2 garlic cloves
• 30 g sultanas
• 30 g cashew nuts
• 1 vegetable stock cube
• 2 tsp ground coriander
• 2 tbsp curry powder
• 20 g chopped fresh coriander

Method#

1. Preheat fan oven to 200℃, and boil kettle.
2. Rinse the lentils 150 g under cold running water, and add to a pot with 500 ml cold water. Bring to a boil and cook for 20-25 min, until tender; then drain and set aside.
3. Cut the cauliflower into bite-sized pieces and put on a baking tray. Drizzle with vegetable oil and add salt and pepper. Bake for 20 mins.
4. Meanwhile, finely slice the onion 1 , finely chop the garlic 2 cloves , and chop the carrot 1 to 2cm pieces.
5. Heat a large, lidded pan with 2 tbsp vegetable oil over medium heat. Once hot, add the onion, ground coriander 2 tsp and curry powder 2 tbsp . Cook for 2 mins before adding the garlic and carrots. Cook for 4 more mins until starting to colour
6. Meanwhile, dissolve the stock cube 1 in 400 ml boiled water.
7. Add the stock and sultanas 30 g to the pan, cover and cook for 10 mins.
8. Meanwhile, roast the cashews 30 g for 5 mins or until starting to brown.
9. Chop the coriander 20 g finely, and chop the warm cashews coarsely.
10. Remove the vegetables from the heat and stir in the drained lentils, yoghurt 150 g , coriander and roast cauliflower.
11. Serve and enjoy.