Auliflower and chickpea dhal

rves 4, Ready in 1 hour

cauliflower, cut into mall florets

red peppers, deseeded nd sliced red onions, quartered sweet potato, peeled nd diced

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 king tray and sprinkle over the paprika, 1 tsp cumin and 1 tsp ground riander. Spray with low-calorie cooking spray, toss well and set aside.

Put the garlic, ginger, fresh coriander, curry powder and remaining ground min 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 ok for 5 minutes. Add the finely chopped onions and tomato purée and cook 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 casionally. 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 ntly pulse (or crush them on a chopping board with the d of a knife or a rolling pin). Set aside. Stir the roasted vegetables and crushed chickpeas into the ion sauce and cook for 10 minutes over a low heat. Stir in the lemon juice and soy sauce and season to ste to serve.