Lentil & cauliflower curry

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1tbsp olive oil

1 large onion chopped

3tbsp curry paste

1tsp turmeric

1tsp mustard seeds

200g red or yellow lentil

1l low-sodium vegetable or chicken stock (made with 2 cubes)

1 large cauliflower broken into florets

1 large potato diced

3tbsp coconut yogurt

coriander chopped

lemon

brown rice to serve

Directions

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.

Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Nutrition

• Calories: 382
• Total Fat: 11 g
• Saturated Fat: 2 g
• Sodium: 0.7 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 23 g