Lentil & cauliflower curry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Curry paste

  3 tbsp or 45g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Lentils

  Sprouted, raw

  200g

• Stock

  Beef Flavored - Cento Fine Foods

  2 Serving or 200g

• Cauliflower

  Raw

  1 head large or 840g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Yoghurt

  Natural, Set - Biopot

  45g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Brown rice

  Long-grain, raw

  100g

Directions

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. 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.
3. (source: https://www.bbcgoodfood.com/recipes/lentil-cauliflower-curry)

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