Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty budget-friendly vegan curry at a later date
Prep:20 mins
Serves 4
1 tbsp oil1 onion, chopped1 tbsp garam masala1 tbsp turmeric200g red lentils400ml can coconut milksmall bunch coriander, choppedcooked wholegrain basmati rice, to servecoconut yogurt (dairy free) , to serve
STEP 1For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you’re making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)STEP 2Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.STEP 3Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.
