I love this curry because it only requires minimal ingredients, it’s super flavoursome and very filling too! The roasted cauliflower makes it even more delicious packing in some veggies too!

Ingredients:

Serves 4

1 white onion – finely chopped 

3 garlic cloves – crushed 

1 tbsp of curry powder 

1 tsp of cumin powder 

1 tsp of ground coriander 

1/2 tin of chopped tomatoes 

600ml of veggie stock 

150g of red split lentils – rinsed 

1 can of chickpeas (400g) – drained and rinsed 

2 tbsp of fresh lemon juice

1 tbsp of coconut oil 

Salt & pepper to taste

For the roasted cauliflower:

1 head of cauliflower – cut into florets

2 tbsp of olive oil  

2 tbsp of sumac – if you can’t find sumac you can also use another spice blend like Garam masala

1 tsp of turmeric powder 

Salt and pepper to taste 

Serve with:

A dollop of coconut yogurt 

Some chopped coriander 

Naan bread or rice 

Start by roasting the cauliflower. Add the cauliflower florets to a roasting tray, drizzle with the oil, spices, salt and pepper and mix everything making sure the florets are nicely coated. Roast in the oven at 200 degrees Celsius for 20-25 minutes until they are soft

Add the coconut oil to a large pan and once hot add in the chopped onion. Cook for 5-7 minutes until the onion start to caramelise. Add the crushed garlic together with the curry powder, cumin coriander and a pinch of salt. Cook fort another minute. Add in the chopped tomatoes and continue cooking for a couple more minutes. Add in the lentil and the veggie stock. Bring to a boil, turn the heat down to a simmer and cook for 15 to 10 minutes until the lentils are soft. Add in the drained chickpeas and cook for another 5 minutes. Add the lemon juice and mix everything together. 

Serve with the roasted cauliflower, a dollop of coconut yogurt and some chopped coriander.