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

Method

1. 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. 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. 3

   Add the rinsed lentils, tinned tomatoes and stock. Simmer for 15 minutes until the lentils are soft.

4. 4

   Stir the roasted cauliflower into the lentil sauce. Simmer together for 5 minutes to combine the flavours.

5. 5

   Season well and serve over basmati rice, scattered with fresh coriander.