Curried Lentil and Cauliflower Tray Bake
Ingredients
- 200 g red lentils
- 1 cauliflower
- 400 g tinned chopped tomatoes
- 1 onion
- 3 tsp medium curry powder
- 1 tsp ground turmeric
- 500 ml vegetable stock
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 17.6 g
- Carbohydrate
- 40.9 g
- of which sugars
- 9.8 g
- Fat
- 11.9 g
- of which saturates
- 1.3 g
- Fibre
- 8.5 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Break the cauliflower into florets, toss with 2 tablespoons of oil, 1 teaspoon of curry powder and the turmeric, and roast for 25 minutes.
- 2
Meanwhile, dice the onion and fry in the remaining oil for 5 minutes. Add the remaining curry powder and cook for 1 minute.
- 3
Add the rinsed lentils, tinned tomatoes and stock. Simmer for 15 minutes until the lentils are soft.
- 4
Stir the roasted cauliflower into the lentil sauce. Simmer together for 5 minutes to combine the flavours.
- 5
Season well and serve over basmati rice, scattered with fresh coriander.
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