1.Heat oil in large saucepan. Stir onion, ginger and garlic over heat until onion softens. Add cauliflower and spices and continue stirring until fragrant.
2.Add lentils, stock and undrained tomatoes to pan. Bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally for about 20 minutes, or until lentils are tender.
3.Serve sprinkled with coriander. Serve with chutney, yogurt and naan bread, if desired.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.