Cauliflower, squash, coconut & lentil curry
- Preparation and cooking time
- Serves 4
Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date
For the roast cauliflower & squash base
- 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.
USE THE BASE RECIPE
You can also use the roasted cauliflower & squash base to make our cauliflower, squash & orzo gratin, or our cauliflower & squash fritters with mint & feta dip.
MORE BATCH COOKING IDEAS
See more batch cooking recipes to save time and stress when preparing family meals.