Cauliflower, squash, coconut & lentil curry

5-a-day batch cooking butternut squash curry family favourite family friendly fibre folate iron make ahead red lentils vegan vegetarian vitamin c

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Ingredients

1 tbsp oil

1 onion , chopped

1 tbsp garam masala

1 tbsp turmeric

200g red lentils

400ml can coconut milk

small bunch coriander , chopped

cooked wholegrain basmati rice , to serve

coconut yogurt (dairy free) , to serve

1 cauliflower , split into florets, the stalk cut into cubes

½ large butternut squash , cut into cubes

1 tbsp oil

Method

For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.

Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.