Notes
Ingredients
150g puy lentils
1 small cauliflower, cut into bitesize pieces
Light olive oil/vegetable oil
Salt & pepper
1 onion, sliced
1 carrot, diced
2 tbsp. curry powder
2 tsp. ground coriander
2 cloves garlic, crushed
1 vegetable stock cube
30g sultanas
2 tbsp. cashew nuts
150g Greek yoghurt
small handful coriander, chopped
Method
Preheat the oven to 200°C fan/220°C/gas mark 7.
Place the lentils in a saucepan with a pinch of salt, cover with cold water, bring to the boil and simmer for 20-25 minutes, or until tender. Drain and set aside.
Place the cauliflower florets on a baking tray, season and drizzle with vegetable oil Roast at the top of the oven for 20 minutes, or until the cauliflower is golden and crisp.
Heat 1 tbsp. oil in a large frying pan over a medium heat, then add the onion, carrot, 2 tbsp. curry powder and 2 tsp. ground coriander. Cook for 5 minutes until starting to soften, then add the garlic and cook for a further few minutes.
Dissolve the vegetable stock cube in 400ml boiling water and add to the pan along with the sultanas. Cover with a lid and cook for 10 minutes.
Add the cashew nuts to the cauliflower tray for its last 5 minutes of roasting.
Add the lentils, cauliflower and cashews to the curry, along with the Greek yoghurt and chopped coriander. Mix thoroughly and serve.