Lentil, cauliflower & coconut curry

Cover the lentils with cold water and bring to the boil. Simmer for 25 minutes until tender. Drain.

Meanwhile, warm half of the oil in a large pan over a high heat. Add the onion, garlic and ginger, and cook for 3-4 minutes until soft. Stir in the cayenne pepper, coriander, cumin and turmeric, and cook for a further minute. Add the chopped tomatoes and coconut milk, season and continue cooking over a low heat for 15 minutes, until thickened.

Warm the remaining oil in a frying pan over a high heat. Fry the cauliflower florets for 3-4 minutes, stirring often, until browned. Add to the tomato sauce, together with the lentils, lemon juice and garam masala. Cover and simmer 5-8 minutes, until the cauliflower is tender. Scatter with the coriander and serve. Great with pilaff rice.