Cauliflower & Lentil Curry

This earthy curry is pretty simple to make and can be eaten on its own, with some rice, naan or as a side dish to another curry. Serves 4, approximately 300 calories per portion.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crush
  • 2cm grated ginger
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/2 tbsp turmeric powder
  • 1 red chilli, deseeded & finely chopped
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 200g yellow lentils
  • 1l vegetable stock
  • 1 large cauliflower, broken into florets
  • 1 large potato, peeled & diced
  • Small pack fresh coriander, chopped
  • juice 1 lemon

What to do 

  1. Heat the oil in a lidded deep sided frying pan and soften the onion, garlic and ginger for 5 minutes or so.
  2. Add the spices and half of the chilli and dry fry for a couple of minutes then stir in the lentils coating them in the spice mixture.
  3. Add the stock and simmer for 30 minutes then add the potato and cauliflower and cook for a further 15 minutes or until it is just soft. Top up with more water if needed.
  4. Finish with the lemon juice, rest of the chilli and fresh coriander.

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