1 Small cauliflower
2 onions, finely chopped
2 cloves of garlic, finely chopped
2 cm fresh root ginger, peeled and chopped
ó tsp turmeric
ó tsp ground cumin
ó tsp cayenne pepper
2 tsp coconut oil or olive oil
150g red lentils, rinsed and drained
Crumbled vegetable stock cube
Put the onions, garlic, ginger, turmeric, cumin and cayenne pepper in a blender
and whizz to a purée.
Heat the oil in a pan and add the puréed mixture, frying gently for a minute. Add the
lentils, stock cube and 375ml water. Bring to the boil and simmer, uncovered, for 10mins.
Add the cauliflower, cover and simmer for a further 15 mins to allow the lentils to cook
down, and for the cauliflower to soften.
Serve with 40g brown basmati rice or plenty of steamed veg.