Name: Cauliflower & Spinach Curry
Total time: 4 h
Yield: 4
Ingredients: 1 tbsp panch phoron spices; 1 tbsp coconut oil; 1 large onion, peeled and grated; 1 thumb-sized piece of fresh root ginger, peeled and grated; 4 large cloves garlic, peeled and finely grated; 100g/4oz split red lentils, rinsed well; 400ml/14fl oz just-boiled water from the kettle; 2 tbsp tomato puree; 1 tsp ground turmeric; 6 cardamom pods, split; 1 x 400g tin coconut milk; Sea salt and freshly ground black pepper; 375g/13oz cauliflower florets; 2 tsp garam masala; 150g/5oz baby spinach leaves; Freshly squeezed juice of ½ lemon or lime; 1 handful of fresh coriander leaves; Cooked brown basmati rice, to serve

VMG Recipes