Creamy Spiced Lentil Curry

Ingredients

- 300g Cauliflower florets

- 200g Diced sweet potato

- 1 sachet Cumin

- 1 Shallot

- 1 Garlic clove

- 1 bunch Coriander

- 1 Lime

- 1 carton Brown Lentils

- 1 sachet Zanzibar Curry Spice Mix

- 200ml Coconut Milk

- 10g Stock Paste

- 50ml Water

- 100g

Baby Spinach

Directions

Steps:

1. Preheat oven to 210°C. Place cauliflower florets and sweet potato on two separate baking trays

2. Sprinkle ground cumin over both, drizzle with oil and season with salt and pepper

3. Roast in oven until browned and tender (about 18 mins)

4. Meanwhile:

- Halve and thinly slice shallot

- Peel and grate garlic

- Roughly chop coriander

- Halve lime

- Drain and rinse lentils in a sieve

5. Heat oil in large saucepan over medium-high heat

6. Add shallot and cook until softened (2-3 mins)

7. Add garlic and Zanzibar curry spice mix, cook for 1 minute

8. Add coconut milk, stock paste, and water, mix well and add lentils

9. Season with salt and pepper, simmer for 4-5 mins

10. Add spinach to lentils, stir until wilted (2-3 mins)

11. Add cooked cauliflower and sweet potato to lentils

12. Stir through with half the coriander and lime juice

13. Taste and add more salt and pepper if needed

14. Serve curry divided between bowls, topped with remaining corian

der and lime wedges