Ingredients

• 1 small cauliflower, cut into small florets
• 500g/1lb 2oz sweet potatoes, cut into cubes
• 1 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, peeled and cut into cubes
• 3 garlic cloves, grated
• 20g/¾oz fresh root ginger, peeled and grated
• 1 tsp ground turmeric
• 1 heaped tbsp garam masala
• 200g/7oz dried split red lentils, rinsed and drained
• 400g tin chopped tomatoes
• 600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary)
• 150g/5½oz frozen green beans or peas
• salt and freshly ground black pepper
• 300g/10½oz cooked basmati rice
• natural yoghurt (optional)
• flatbreads (optional)
• handful fresh coriander, chopped

Instructions

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown.

3. Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring.

4. Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.

5. Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken.

6. Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick.

7. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander.