Cauliflower, potato and spinach curry with beluga lentils

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Cauliflower, potato and spinach curry with beluga lentils
By @helens_vegan_kitchen

Serves 4

Ingredients for the curry:
1 tbsp coconut oil
1 onion, chopped
Thumb-sized piece of ginger, finely chopped
2 garlic cloves, minced
1/2 red chilli, finely chopped
1 tsp sea salt
2 tsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp organic soy sauce
700g potatoes, chopped
400ml tin of coconut milk
400g tin of beluga lentils, drained and rinsed
150ml organic veg stock
150g of spinach
Lots of fresh coriander
Juice of a half a lemon

Ingredients for the roasted cauliflower:
1 large cauliflower, cut into chunks
1 tbsp coconut oil
2 tsp black mustard seeds
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp salt

Preheat the oven to 170C fan

1️⃣ In a large pan, fry the onion, garlic, ginger and chilli in the oil for 4-5 mins with a tsp of sea salt.
2️⃣ Whilst the onions are cooking, chop the cauliflower into chunks and put in a roasting tin with the oil, spices and salt and roast for 25 minutes, giving it a shake halfway through
3️⃣ Meanwhile, add the spices and soy sauce to the pan with the onions and stir well and cook for another couple of minutes.
4️⃣ Add the potatoes, coconut milk and lentils and simmer for 20-25 mins (will depend on the size of your potatoes). Add the spinach and the lemon juice for the last 2 mins.
5️⃣ Serve topped with the roasted cauliflower and some coriander

Enjoy!!
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