Cauliflower and lentil curry

Ingredients

• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 1 fat garlic clove, finely chopped
• 25g fresh root ginger, grated
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 75g red split lentils
• 150ml vegetable stock, hot
• 1 cauliflower, cut into small florets
• 1 large carrot, peeled and diced
• 400ml can coconut milk
• 75g frozen green beans, thawed
• 3 tbsp chopped fresh coriander
• 1 tbsp lemon juice
• salt and freshly ground black pepper
• sprig of fresh coriander to garnish

Method

1. Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time.
2. Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.
3. Meanwhile, heat the remaining 1 tbsp oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrots and coconut milk.
4. Bring the curry back to a gentle simmer and cook for a further 10 minutes or until the vegetables are tender. Stir in the beans and cook for 3–4 minutes.
5. Stir in the chopped coriander and lemon juice, then season to taste with salt and pepper. Spoon onto a warmed serving dish and garnish with a sprig of fresh coriander.