Keralan cauliflower and lentil curry

Name: Keralan cauliflower and lentil curry
Total time: 30 min
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

www.sainsburysmagazine.co.uk

This speedy vegan curry is packed with flavour - to bulk it up, add a tin of chickpeas

View full recipe on www.sainsburysmagazine.co.uk

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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