Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories445.8 kcal (22%)
Total Fat32.7 g (47%)
Carbs34.9 g (13%)
Sugars8.3 g (9%)
Protein12 g (24%)
Sodium1013.8 mg (51%)
Fiber12.2 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 headcauliflower
broken into bite-sized pieces

15mlvegetable oil

5ggarlic powder

5gonion powder

½ tsppaprika powder

¼ tspsalt

¼ tspblack pepper

15mlvegetable oil

1yellow onion
diced

3cloves garlic
crushed

15gcurry powder

7.5ggaram masala powder

7.5gturmeric powder

5gcumin powder

5gcoriander powder

5gcinnamon powder

5gsalt

1 x 400gcan diced tomatoes

10cherry tomatoes
cut into halves or quarters

1 x 400mlcan coconut milk

1 x 250gcan brown lentils
cooked

60gfresh spinach
Instructions
Step 1
Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.
Step 2
In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).
Step 3
Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
Step 4
Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!
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Notes
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