Name: Red lentil dal roasted cauliflower and spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: ½ cauliflower (350g/12oz) cut into small florets; 1 tbsp sunflower oil; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 onion peeled and diced; 2 garlic cloves peeled and crushed; 1 red chilli deseeded and finely chopped; 15g (½ oz) fresh ginger finely chopped or grated; ½ tsp ground coriander; ½ tsp ground turmeric; 1 aubergine (250g/9oz) trimmed and diced into 1cm (½in) cubes; 400g (14oz) tin chopped tomatoes; 125g (4 ½ oz) red split lentils rinsed; 50g (2oz) baby spinach; Small bunch coriander chopped

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 30 minutes

1. Heat the oven to 220°C/ 200°C fan/gas mark 7.

2. Spread the cauliflower florets on to a flat non-stick baking tray and drizzle with ½ tbsp oil, sprinkle with the cumin and mustard seeds then toss together to coat evenly. Roast for 15-20 minutes, until just browning.

3. Meanwhile, add the remaining ½ tbsp oil to a large non-stick pan on medium heat and add the onions. Cook for 5 minutes until just softened. Add the garlic, chilli, ginger, ground coriander and turmeric with 2 tbsp water and cook for a further 2 minutes.

4. Stir in the aubergine, tomatoes and lentils along with 550ml (1pt) boiling water and bring to the boil. Simmer, stirring frequently, until lentils break down and thicken – about 25 minutes. Fold in the spinach and half the coriander, and season with black pepper.

5. Divide between 2 serving bowls, top with the cauliflower and sprinkle with remaining coriander.

Energy 1865kJ 443kcal 22%

Carbs 60.7g -

Fibre 15g 50%

Fat 9g Low 13%

Saturates 0.1g Low 1%

Sugar 20.8g Low 23%

Salt 0.16g Low 3%

% = an adult's reference intake

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Ingredients

½ cauliflower (350g/12oz), cut into small florets

1 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

1 onion, peeled and diced

2 garlic cloves, peeled and crushed

1 red chilli, deseeded and finely chopped

15g (½ oz) fresh ginger, finely chopped or grated

½ tsp ground coriander

½ tsp ground turmeric

1 aubergine (250g/9oz), trimmed and diced into 1cm (½in) cubes

400g (14oz) tin chopped tomatoes

125g (4 ½ oz) red split lentils, rinsed

50g (2oz) baby spinach

Small bunch coriander, chopped

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