2 tbsp. sunflower oil
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 tbsp. medium-hot Indian curry paste
1 cup (200g) dried red lentils
3 cups (750ml) vegetable stock
2 tbsp. tomato paste
500g cauliflower, cut into small florets
1 cup frozen peas, thawed
2 tbsp. roughly chopped coriander leaves, plus extra to garnish
natural yoghurt and naan bread, to serve
- Heat oil in a large pan over medium heat. Add onion, garlic and curry paste. Cook stirring, for 5 minutes.
- Add lentils and stir well to coat. Add stock and tomato paste. Bring to the boil. Cover and simmer5 over low heat for 15 minutes, until vegetables are tender.
- Return heat to medium. Add cauliflower and simmer, covered, for 8-10 minutes or until vegetables are tender. Serve the curry with yoghurt and naan, garnished with extra coriander.