Keralan cauliflower and lentil curry | Sainsbury`s Magazine

Ingredients

• 250g red lentils, rinsed and drained
• 600ml hot vegetable stock - use gluten-free and vegan if required
• 1 tbsp oil
• 1 large onion, sliced
• 3 garlic cloves, crushed
• 1 x 200g jar Keralan curry paste, or other mild curry paste - use gluten-free and vegan if required
• 1 x 400ml tin lighter coconut milk
• 1 medium cauliflower, broken into florets
• ½ x 30g pack coriander
• 200g baby leaf spinach
• 2½ tbsp lemon juice