- 1 cauliflower, broken into florets
- 1 tbsp olive oil
- 1 onion, chopped finely
- 3 tbsp curry paste
- 1 tsp turmeric
- 1 tsp mustard seeds
- 200g lentils (red or yellow)
- 1 litre veggie stock
- 1 potato
- 3 tbsp coconut yoghurt
- Coriander, chopped finely
- 1 lemon, juiced
- Rice to serve
Heat olive oil in a large pan and cook onion until soft.
Add the curry paste, lentils and spices, then stir.
Pour over stock and simmer for 20 mins.
Add the cauliflower and potato, simmer for 12 minutes until veggies are tender.
Stir in yoghurt, coriander, lemon juice and serve with rice.