Sri Lankan-style vegetable curry

Packed with veg, this gently spiced dish is rich and sweet and has a lovely creamy texture thanks to the coconut milk.

Ingredients

Serves: 4

Ready in: 30 mins

Suitable for freezing

VEGAN

• 1 tbsp oil
• 1 onion, chopped
• 2 garlic cloves
• 1 tsp ground ginger
• 1 tsp turmeric
• Pinch chilli flakes (optional)
• 1 tbsp curry powder (medium or mild, depending on how hot you like it!)
• Small handful fresh coriander, leaves picked and stalks roughly chopped
• 100g red lentils, rinsed
• 2 medium sweet potatoes, chopped into 2-3cm chunks
• ½ cauliflower, chopped into florets
• 400ml tin coconut milk
• 500ml vegetable stock
• Zest and juice of 1 lemon
• 1 red or green chilli, sliced
• 20g cashew nuts

Method

1. Heat the oil in a large, deep frying pan, then add the onion and gently fry for 5-6 mins until softened.
2. Add the garlic, spices and curry powder and fry for 1-2 mins.
3.  Add the coriander stalks, lentils, sweet potatoes and cauliflower and stir to combine.
4.  Pour in the coconut milk and vegetable stock and bring to the boil, then reduce to a simmer and cook for 20-25 mins, stirring occasionally, until the veg and lentils are tender. Add a splash of water to the pan if the sauce is looking too thick at any point.
5.  Add the lemon juice, then scatter over the lemon zest, coriander leaves, sliced chilli and cashew nuts to serve.