Cauliflower and chickpea dhal

Serves 4, Ready in 1 hour

1 cauliflower, cut into

small florets

2 red peppers, deseeded

and sliced

2 red onions, quartered 1 sweet potato, peeled

and diced

1 tbsp smoked paprika

• 5 tsp ground cumin

• 3 tsp ground coriander

• Low-calorie cooking spray

• 4 garlic cloves

• 5cm piece fresh root ginger, peeled and roughly chopped

• ½ small pack fresh coriander

• 4 tbsp mild curry powder

• 2 onions, finely chopped

• 3 tbsp tomato purée

• 2 x 400g cans chickpeas, drained, liquid reserved

• Juice of 1 unwaxed lemon

• 1 tbsp dark soy sauce

Preheat your oven to 200°C/fan 180°C/gas 6.

Put the cauliflower, red peppers, red onions and sweet potato on a non-stick aking tray and sprinkle over the paprika, 1 tsp cumin and 1 tsp ground oriander. Spray with low-calorie cooking spray, toss well and set aside.

Put the garlic, ginger, fresh coriander, curry powder and remaining ground umin and ground coriander in your food processor. Add 100ml water and blitz a smooth paste.

Place a large non-stick saucepan over a medium heat, add the paste and ook for 5 minutes. Add the finely chopped onions and tomato purée and cook r 10 minutes, adding a splash more water if anything starts to stick. eanwhile, put the vegetable tray in the oven and cook for 15 minutes, turning ccasionally.

Add half of the chickpeas to the onions in the saucepan, along with of the chickpea liquid and 500ml boiling water. Bring to a gentle mmer and cook for 15 minutes.

Put the remaining chickpeas in your food processor and ently pulse (or crush them on a chopping board with the nd of a knife or a rolling pin). Set aside.

Stir the roasted vegetables and crushed chickpeas into the nion sauce and cook for 10 minutes over a low heat.

Stir in the lemon juice and soy sauce and season to aste to serve.