Cauliflower Curry (from Paul Flynn)

INGREDIENTS

Serves 4
1 tbsp coconut oil
2 cloves garlic, grated
1 large 3cm knob ginger, peeled and grated
2 tsp curry powder
1 onion, finely chopped
½ small red chilli, finely diced
200g red lentils
1 carrot, chopped into slices
1 cauliflower, broken into florets
1 veg stock cube
700mls water
1 x 400g can low fat coconut milk
Bunch coriander, chopped

METHOD

• Put the oil, grated ginger and garlic into a casserole dish and fry gently for one minute.
• Add the onion, chilli, lentils and curry powder and mix together and cook over low heat for three minutes.
• Add the carrot and cauliflower, stock cube and water.
• Bring to boil and simmer for 20 minutes until the vegetables are cooked.
• Turn off heat, add the coconut milk and stir through.
• Season and serve with plenty of chopped coriander.