An earthy spice pot that’s low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Prep:10 mins
Serves 4
1tbsp olive oil1 large onion, chopped3tbsp curry paste1tsp turmeric1tsp mustard seeds200g red or yellow lentil1l low-sodium vegetable or chicken stock (made with 2 cubes)1 large cauliflower, broken into florets1 large potato, diced3tbsp coconut yogurtcoriander, choppedlemonbrown rice to serve
STEP 1Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.STEP 2Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
