This healthy veggie curry is diet-friendly and a great source of iron and fibre
Prep:15 mins
Serves 4
1 tbsp vegetable oil1 onion, thinly sliced2 garlic cloves, crushedthumb-sized piece ginger, finely chopped3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)200g yellow lentil, rinsed1 ½l vegetable stock3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like1 cauliflower, broken into little floretscooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve
STEP 1Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.STEP 2During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).
