Roasted cauliflower, chickpea and red lentil curry

Ingredients

• Half cauliflower
• Red onion, diced
• 2 tsp ginger
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 tsp salt
• 2 tbs garam masala
• 1 tbs curry powder
• 1 tbs tumeric
• 1 tbs cumin
• 1 tsp ground chilli
• 1 tsp ground coriander
• 200g crushed tomato
• 3 tbs soy sauce
• 4 cups vegetable stock
• 200g dry red lentils, rinsed
• 1 can chickpeas
• 2 cups baby spinach
• 165ml Valcom Premium Coconut Milk
• To serve: lemon wedges, greek yogurt, basmati rice

Method

1. Chop cauliflower into florets, salt and roast at 180 for about 20 minutes.
2. While cauliflower is roasting, prepare curry. Add red onion to pan over low heat with olive oil. Cook until transparent, then add garlic and ginger, stirring for one minute. Add spices and stir for one minute.
3. Add tomato paste, crushed tomato, soy sauce, chickpeas, vegetable stock, red lentils and bring to a boil, then reduce to medium heat. Cook for 20 minutes.
4. When lentils are cooked through, remove from heat and stir through 165ml Valcom Premium Coconut Milk, baby spinach, and roasted cauliflower. Serve with rice, a squeeze of lemon and greek yogurt.

Product used in recipe

• VALCOM - VALCOM COCONUT MILK