Cauliflower, squash, coconut & lentil curry

Serves 4 Prep 5 mins Cook 45 mins n n n

1 tbsp oil

1 onion, chopped

1 tbsp garam masala

1 tbsp turmeric

200g red lentils

400ml can coconut milk

1 batch roast cauliflower & squash base small bunch coriander, chopped cooked wholegrain basmati rice and

plain coconut yogurt, to serve

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

2 Cook for 20 mins, then add the cauliflower & squash base and cook for 10 mins, adding some water if the mixture looks dry. Stir in the coriander. Serve with rice and yogurt. PER SERVING 482 kcals, fat 23g, saturates 16g, carbs 45g, sugars 12g, fibre 9g, protein 18g, salt 0.1g