Red lentil and cauliflower curry

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 cup split red lentils, rinsed
• 2 cups boiling water
• 2 tbsp coconut oil
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp fennel seeds
• 2–3 large shallots, finely chopped
• 4 garlic cloves, chopped
• 2 tsp grated ginger
• 2–4 chillies, optional and adjusted to taste
• 1 tsp yellow curry powder
• ½ tsp turmeric
• 1 tsp salt, or to taste
• 1 tsp fenugreek leaves
• 1 can full-fat coconut milk
• 1 large cauliflower, about 900 g, cut into florets
• 2 handfuls baby spinach

Step-by-step method

1. Put the rinsed lentils in a bowl with the 2 cups of boiling water. Leave them while preparing the other ingredients.
2. Heat the coconut oil in a wide saucepan over medium heat. Stir in the coriander, cumin, mustard and fennel seeds for 1 minute.
3. Add the shallots, garlic, ginger and optional chillies. Cook for about 5 minutes, reducing the heat if the garlic colours too quickly.
4. Stir in the curry powder and turmeric. Add the lentils with all their soaking water, followed by the salt, fenugreek and coconut milk.
5. Add the cauliflower and coat it in the sauce. Cover and simmer gently for about 10 minutes, or until the split lentils are soft and a fork enters the florets easily.
6. Uncover and cook for another 3–4 minutes to reduce the sauce. Fold in the spinach until wilted, check the seasoning and serve in bowls.