Ingredients
- 1 tbsp sunflower oil
- 2 cloves garlic, grated
- 1 large (3cm) knob ginger, peeled and grated
- 2 tsp curry powder
- 1 onion, finely chopped
- ½ a small red chilli, finely diced
- 200g red lentils
- 1 carrot, chopped into slices
- 1 cauliflower, broken into florets
- 1 veg stock cube
- 700 mls water
- 1 x 400g can low fat coconut milk
- Bunch coriander, chopped
1 Put the oil, grated ginger and garlic into a casserole dish and fry gently for one minute.
2 Add the onion, chilli, lentils and curry powder and mix together and cook over a low heat for three minutes.
3 Add the carrot and cauliflower, stock cube and water.
4 Bring to boil and simmer for 20 minutes, until vegetables are cooked.
5 Turn off the heat, add the coconut milk and stir it through.
6 Season and serve with plenty of chopped coriander.
