Roasted Cauliflower Lentil Curry

Eating a hearty meal that is protein and vegetables heavy is one of the main focus for me while cooking. Thankfully there are a multitude of Vegan protein sources and this recipe brings the goodness of all of them together along with the absolutely delicious flavour of coconut milk!

Serves 6

Ingredients:

For the cauliflower :

1 head of cauliflower broken into bite sized florets

Black pepper to taste

2 tsp red chilli powder

Salt to taste

For the curry:

1 tbsp cooking oil

I medium sized onion, diced

4 cloves of garlic, minced

1/2 tbsp garam masala

1/2 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

2 tomatoes, diced

200 ml coconut milk

1 bowl of cooked brown lentils

2 cups for fresh spinach

Salt to taste

Method:

1. Coat the cauliflower with the rest of the ingredients and roast it in the oven for 35-40 minutes at 210 C till they are crispy and golden brown.

2. In a pot heat the oil and add the garlic and onion. Cook it till the onions are translucent and then add all the spices.

3. Cook it for 4-5 minutes and then add the tomatoes, a bit of salt and cook till it turns into a pulp.

4. Add rest of the ingredients, mix it will and cook for 5 minutes.

Serve with rice, rotis or just as a stew.

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