Lentil & Cauliflower Curry

Forget the greasy korma – curries can be super healthy and totally delicious! This one is packed full of goodness from cauliflower and lentils; rich in B vitamins, iron, fibre and folate and a great source of protein.

• 1 tbsp olive oil
• 3 medium onions, diced
• 3 cloves garlic, diced
• 1 large cauliflower head, roughly cut into florets
• 3 medium carrots, roughly diced
• 1 tin green beans
• 1 cup (200g) red lentils, rinsed
• 900ml vegetable stock made up with 2 stock cubes
• 1 heaped tbsp curry powder
• ½ tsp ground cumin
• 1 tsp ground turmeric (optional)
• ½ tsp ground coriander (optional)
• 1 tin chopped tomatoes
• 1 can coconut milk

1. Heat oil in a large pan over medium heat. Add onion and saute for 2-3 minutes.
2. Add the garlic and saute for 1 minute. Add all of the spices and saute for a further 2 minutes.
3. Add the stock, tinned tomatoes and lentils. Leave to simmer for 15 minutes uncovered, stirring occasionally.
4. Add coconut milk, cauliflower and carrots and leave to simmer for a further 10 minutes, stirring occasionally.
5. Add tinned green beans and leave to simmer for a further 2 minutes.

This recipe serves 6, and each serving (without rice) contains:

• Energy: 295kcal
• Carbohydrate: 39g
• Sugars: 15.5g
• Protein: 15g
• Fat: 9g
• Saturated fat: 5.1g
• Salt: 0.74g