As I am trying to eat more plant based meals I came up with this super simple curry. It is packed full of vegetables and the lentils provide a healthy protein, high in fibre and iron. However, lentils are not a “complete” protein as they do not contain all 9 essential amino acids. The essential amino acids are ones that our body cannot make itself so we have to source them from food. The good news is, if you eat the curry with wholegrain rice then you will create a meal with all 9 essential amino acids. Rice contains cysteine and methionine, which the lentils lack. This will keep in the fridge for about 3 days and is even tastier the next day as the spices have had time to develop.

Serves: 4
Prep: 15 mins
Cooking: 20 mins

Ingredients
1 tsp coconut oil
1 white onion, sliced
1 red pepper, diced
1 whole cauliflower, cut into florets
250g spinach
500g put lentils, pre cooked
2 x tins of tomatoes
1 x coconut milk
1 tbsp curry powder
1 tsp cumin
1 tsp chilli flakes
1 tsp mustard seeds
1 tbsp turmeric
1 tbsp virgin olive oil

Method

Coat the cauliflower florets in the olive oil and turmeric and place on a baking tray. Baked in oven at 180 degrees for about 30 mins.

Meanwhile, in a frying pan heat the coconut oil over a medium heat. Add the onions and red pepper and soften for 5 mins. Then add the curry powder, cumin, chilli flakes and mustard seeds. Let the spices liven up in the pan for 1 minute.

Then add the puy lentils, tinned tomatoes and spinach. Bring to simmer for 10 mins. Take cauliflower out of the oven and add to the curry along with the coconut milk. Simmer for 5 mins.

Serve with wholegrain rice or wild rice. Enjoy!