Cauliflower, squash, coconut & lentil curry
Serves 4
Easy
Prep:
Cook:
Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty budget-friendly vegan curry at a later date
Skip to ingredients
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- 1 tbsp oil
- 1 onionchopped
- 1 tbsp garam masala
- 1 tbsp turmeric
- 200g red lentils
- 400ml can coconut milk
- small bunch corianderchopped
- cooked wholegrain basmati riceto serve
- coconut yogurt(dairy free) , to serve
For the roast cauliflower & squash base
- 1 cauliflowersplit into florets, the stalk cut into cubes
- ½ large butternut squashcut into cubes
- 1 tbsp oil
Nutrition: Per serving
- kcal482
- fat23g
- saturates16g
- carbs45g
- sugars12g
- fibre9g
- protein18g
- salt0.1g
Method
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.
