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Last Update 24/01/2018
  • 2 tbs sunflower oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbs medium-hot Indian curry paste
  • 1 cup (200g) dried red lentils
  • 3 cups (750ml) vegetable stock
  • 2 tbs tomato paste
  • 500g cauliflower, cut into small florets
  • 1 cup (120g) frozen peas, thawed
  • 2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish
  • Natural yoghurt and naan bread, to serve

    Instructions:
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