Lentil and Cauliflower Curry

A comforting and delicious spice pot, low in fat and calories. One pot counts for 3 of your 5-a-day. Use turmeric along with your favourite curry paste, mustard seeds and coconut yoghurt.

Prep: 5-10 minutes

Cook: 40 minutes

Servings: 4

Ingredients:

*    1 tbsp. olive oil
*    1 large red onion, chopped
*    3 tbsps. curry paste
*    1 tbsp. Organic Traditions turmeric

*    1 tbsp. mustard seeds
*    200g lentils
*    1 vegetable or chicken stock (made with 2 cubes)
*    1 large cauliflower, broken into florets
*    1 large sweet potato, diced
*    3 tbsps. coconut yoghurt
*    30g coriander, chopped
*    1 lemon juiced
*    100g cooked brown rice
*    Pinch of salt
*    freshly ground black pepper

Method:

*    Heat the oil in a large saucepan and cook the chopped onion until soft, until 5 minutes. Add the turmeric powder, curry paste, mustard seeds and lentils, then stir and coat the lentils in the paste. Pour over the stock and simmer for 20 minutes

*    Add the cauliflower, sweet potato and a little extra water if the curry looks a bit dry

*    Simmer for around 10-15 minutes until the cauliflower and sweet potatoes are tender. Stir in the yoghurt, coriander and lemon juice and serve with cooked brown rice

*    Season with a pinch of salt and freshly ground black pepper