For the cauliflower

• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 cauliflower, broken into florets

For the red lentil curry

• 1 tbsp olive oil
• 8 cloves garlic
• 4 tsp cumin seeds
• 1 tsp fennel seeds
• 20g fresh ginger, coarsely grated
• 1-3 long green chillies (to taste), sliced
• 750ml vegetable stock
• 150g red lentils
• 2 large carrots, roughly diced
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• To serve: red chillies, fresh coriander, lemon juice and natural yoghurt

Roast the cauliflower

1. Combine the olive oil with the coriander, cumin seeds, turmeric & salt. Add the cauliflower and gently stir until the florets are thoroughly coated.
2. Roast for 20-25 minutes at 180°C, until tender, set aside.

Make the curry

1. Heat the olive oil and fry the garlic until light golden, then add the cumin, fennel, ginger and green chillies and fry for another minute.
2. Add the stock, lentils, carrots, turmeric & salt.
3. Stir well and simmer for 20-25 minutes, until the lentils and carrots are cooked. Add water or more stock if necessary (you’re aiming for the consistency of thick soup).
4. Pile the roasted cauliflower on top of the curry and sprinkle with sliced red chilli, chopped fresh coriander and a squeeze of lemon. Serve with a side dish of natural yoghurt.‍

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