Vegan Cauliflower and Red Lentil Curry

Cauliflower is a vegetable I feel I haven't given enough credit to. I usually just smother it in cheese sauce and that's about it really. But it is such a versatile vegetable and immensely good for you. It is also a vegetable that you can start sowing now, which means you'll have your very own delicious cauliflower by the summer.

I love how eating seasonally forces me to try new things and adapt to what is available. It means I eat a wide variety of fruit and vegetables that I wouldn't normally think twice about. I hope you feel this way too? Switching this blog up to a seasonally focused one has been a really positive experience for me. So I hope it has changed the way you look at food too. A lot of you inbox me and tell me that you have picked up vegetables that you never really use, simply to make my recipes. Things like that make my heart warm and I'm ever so proud to influence people in that way.

This curry is simple to make and goes by my Chickpea and Butternut Squash curry recipe, with minor changes. Another cheap dinner, coming in at around £5 again if you already have the spices. It also serves 4, so is a great meat free Monday meal. It's also ready in 30 minutes, perfect. Cauliflower is a cruciferous vegetable and is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance digestion, choline that is essential for learning and memory, and many other important nutrients.

Vegan Cauliflower and Red Lentil Curry

Serves: 4Prep time: 10 minsCook time: 30 minsTotal time: 40 mins

Ingredients

• 2 400g tins coconut milk, 1 whole tin plus just the hard cream of the second
• 1 400g tin chopped tomatoes
• 1 head of cauliflower
• 150g dried red lentils
• 2 and half tsp mild curry powder
• 2 tsp garam masala
• Quarter tsp fenugreek powder
• 4 garlic cloves, minced
• 1 brown onion, finely chopped
• Half tsp chili flakes
• 1 tsp sugar/maple syrup
• 1 tsp salt and black pepper
• 3 tbsp vegetable oil
• Coriander, squeeze of lime and handful of mixed nuts to serve (optional)

Directions

1. Finely chop onion, mince garlic and section cauliflower into small pieces.
2. Add vegetable oil to a medium/large pan that has a lid and add onion and garlic. Cook for a few minutes until onion starts to soften. Stirring frequently so it doesn't burn. You can add a splash of water if it helps.
3. Add cauliflower, lentils and spices, stir to coat then add chopped tomatoes, 1 whole tin of coconut milk and just the hard cream from the second tin. Stir to combine everything.
4. Cook for 30 minutes with the lid on, stirring occasionally so it all doesn't stick to the bottom.
5. Season with salt, pepper, sugar or maple syrup.
6. Serve with fresh herbs and a sprinkle of nuts.