Warming potato and lentil curry with crumbled cauliflower | easyFood

Ingredients

• 500 g Rooster potatoes, roughly cubed
• 175 g red split lentils
• 70 g tinned chickpeas
• 4 tbsp curry powder
• 1 garlic clove
• 1 thumb-sized piece of ginger
• 1 small onion, peeled
• 2 green chillies
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1400 g tinned chopped tomatoes
• 2 handfuls of spinach
• 500 ml water
• 1 bunch of fresh coriander
• 1 small head of cauliflower
• Rapeseed oil, to sauté