Cauliflower & Courgette Curry

This is a simple & speedy curry packed with a whole lot of goodness. The cauliflower soaks up so much flavour and creates and really comforting curry.

What you will need:

1 white onion, diced

2 cloves of garlic, finely or grated

1 big thumb sized piece of ginger, peeled & grated or finely chopped

1 tbsp ground cumin

1 tbsp turmeric

1 green chilli, roughly chopped

1 small cauliflower (about 4 handfuls) broken up

2-3 courgettes, cut into chunky pieces

1 tin of coconut milk

1 tin of lentils, drined and rinsed

Sea salt

Black pepper

1 handful fresh coriander, roughly chopped

Olive oil

LET'S COOK:

1. Pop you grated garlic & ginger in a pestle & mortar and blend with the chilli, cumin and turmeric until it becomes a paste (or in a bowl mixed in with a spoon)

2. Place a large saucepan over a medium heat and add 1 tablespoon of olive oil. Tumble in the onion and allow to gently soften and turn translucent for 4 or 5 minutes, stirring occasionally.

3. Add the curry paste, followed by a good pinch of sea salt and black pepper, mix everything together and allow to cook with the onions for a minute or two.

4. Pour in the coconut milk, give everything a mix, bring to the boil then reduce to a simmer.

5. Add the cauliflower florets and allow to cook for 5 minutes before adding the chunky courgettes and continuing to cook for 10 minutes or until the vegetables are tender.

6. Add the lentils and stir them in gently. Cook for another couple of minutes to allow the lentils to heat through.

7. Finish with the chopped coriander.

Enjoy!