- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp curry paste
- 1 tsp turmeric
- 1 tsp mustard seeds
- 200g red or yellow lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1l low-sodium vegetable or chicken stock (made with 2 cubes)
- 1 large cauliflower, broken into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 large potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp coconut yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- small pack coriander, chopped
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g cooked brown rice
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.
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.
Make it gluten free
Use gluten-free stock and curry paste.