Lentil, cauliflower & chickpea curry

Gluten free / vegetarian

Cooking time 30 minutes

Serves 4


1 tbsp olive oil

1 red onion, chopped

1 garlic clove, crushed

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric

1tsp paprika

1 tbsp medium curry paste

2 carrots, sliced

125g red lentils throughly rinsed

200g cauliflower florets

400ml coconut milk

300ml water

Half a 400g tin Chickpeas, rinsed and drained

Juice of ½ lemon


To serve

    • 600g cooked brown rice
    • 2 Tbsp thick live yogurt
    • Small handful of fresh coriander, finely chopped


  1. Pre heat the oven to 180degrees and heat the oil in a large saucepan and sauté the onions with the garlic and spices for 5 minutes.
  2. Add in the carrots and cook for a further 3 mins
  3. Stir in the lentils, coconut milk and water and bring to the boil.
  4. Meanwhile place the cauliflower on a baking tray and drizzle in olive oil and salt & pepper and cook in the oven for for 8 minutes
  5. Once cooked add the cauliflower to the saucepan along with the chickpeas and continue cooking for another 10 min. Add extra water if needed.
  6. Stir in the lemon juice and serve with the rice, fresh coriander and yogurt.