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A pan serving cauliflower, squash, coconut & lentil curry

Cauliflower, squash, coconut & lentil curry

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Rating: 3 out of 5.32 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (cauliflower & squash base only )
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal482
fat23g
saturates16g
carbs45g
sugars12g
fibre9g
protein18g
salt0.1g
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Ingredients

For the roast cauliflower & squash base

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.

RECIPE TIPS
MORE BATCH COOKING IDEAS

 See more batch cooking recipes to save time and stress when preparing family meals.

Goes well with

Recipe from Good Food magazine, September 2017

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Overall rating

Rating: 3 out of 5.32 ratings

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