A delicious, flavour-packed curry that even the most avid meat-eaters will enjoy! In fact, my husband wasn't looking forward to eating this for dinner, but even he couldn't control his grin when asked if he liked it – he said it was delicious!


Ingredients (serves 4):
1 large or 2 medium cauliflowers, cut into florets

Spice mix:
1 tsp ground cumin
1 tsp ground turmeric
½ tsp mild chilli powder
½ tsp ground coriander
½ tsp ground cinnamon
2-3 pinches chilli flakes

Sauce:
4 tbsp olive oil
4-5 small shallots, finely diced
3 cloves garlic, finely diced or use lazy garlic
Small piece of fresh ginger, finely diced or use lazy ginger
110g split red lentils
400g can chopped tomatoes
400ml can coconut milk
1 vegetable stock cube
600ml water
1 lime
Salt and pepper
Fresh coriander to garnish

Method:
1. Heat the oven to 220°C (fan 200°C). Line a baking tray with greaseproof paper.

2. Add all the spices to a small dish and mix together.

3. Wash the cauliflower florets and place on the tray. Drizzle with two tbsp of the olive oil and half of the spice mix, then season with salt and pepper.

4. Use your hands to coat the cauliflower well with the oil and spices. Roast for 20 minutes then turn over and roast for another 20 minutes until it starts to caramelise.

5. Heat the remaining 2 tbsp of olive oil in a large deep frying pan. Add the shallot and cook until soft, stirring frequently.

6. Stir in the remaining spices, garlic and ginger and cook for a further minute.

7. Add the lentils and stir to coat with the spices. Next add the tomatoes, coconut milk, stock cube and water, and bring to the boil. Reduce the heat and simmer for about 30 minutes, stirring frequently to prevent sticking.

8. Once cooked, season with salt and pepper and the juice of half of the lime.

9. Remove the cauliflower from the oven and stir into the sauce. Serve with basmati rice and garlic and coriander naans. Garnish with fresh coriander and an extra squeeze of lime juice.