Keralan cauliflower and lentil curry

This speedy vegan curry is packed with flavour - to bulk it up, add a tin of chickpeas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the lentils in the hot vegetable stock while you start the curry.

Step 2

Heat the oil in a large nonstick pan and cook the onion over a medium-high heat for 5 minutes until beginning to brown. Add the garlic and the curry paste and cook, stirring, for 3 minutes until fragrant, to bring out the spice flavours.

Step 3

Add the lentils and stock, the coconut milk and some seasoning. Bring to the boil then reduce the heat and simmer, covered, for 5 minutes. Add the cauliflower florets and continue to simmer for a further 15 minutes, uncovering for the final 5 minutes, until the lentils and vegetables are tender. Set aside some coriander leaves for a garnish and roughly chop the rest.

Step 4

Stir the spinach through to wilt, then add the chopped coriander, lemon juice and season well. Scatter the curry with the reserved coriander and serve with rice or chapatis if you wish.

Step 5

Add a tin of chickpeas for an extra protein boost.

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