Ingredients
Serves 4
- 1 tbsp sunflower oil
- 2 garlic cloves, grated
- 3cm piece of ginger, peeled and grated
- 1 onion, finely chopped
- ½ small fresh red chilli, deseeded and finely diced
- 200g dried red lentils
- 2 tsp curry powder
- 1 carrot, cut into slices 5mm thick
- 1 cauliflower, broken into florets
- 1 vegetable stock cube
- 700ml water
- 1 x 400ml tin of low-fat coconut milk
- 1 bunch of fresh coriander, chopped
Method
- Heat the oil in a large casserole over a medium heat. Add the garlic and ginger and gently fry for 1 minute. Add the onion, chilli, lentils and curry powder and cook over a low heat for 5 minutes.
- Add the carrot and cauliflower, then crumble in the stock cube and pour in the water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the vegetables are all cooked.
- Turn off the heat, then stir in the coconut milk and season. Serve with plenty of chopped fresh coriander.
