Yellow lentil & coconut curry with cauliflower

4 servings 400 kcal or less cauliflower coconut curry counts as 2 of 5-a-day desiccated coconut fibre healthy iron lentil lentils low calorie mains make ahead one-pot over an hour vegetable curry veggie curry

Ingredients

1 tbsp vegetable oil

1 onion , thinly sliced

2 garlic cloves , crushed

thumb-sized piece ginger , finely chopped

3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)

200g yellow lentil , rinsed

1 ½l vegetable stock

3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like

1 cauliflower , broken into little florets

cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Method

Heat 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.

During 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).