- 1 tbsp oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tbsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 200g red lentils
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- small bunch coriander, chopped
- cooked wholegrain basmati rice, to serve
- coconut yogurt (dairy free), to serve
For the roast cauliflower & squash base
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.)
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.
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 recipeYou 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 ideasSee more batch cooking recipes to save time and stress when preparing family meals.