This quick and easy vegan curry has a silky smooth texture thanks to the coconut milk
Slice the leaves and stalk off the cauliflower and chop it. I simply cut a couple of slices lengthways then turn and repeat - as if I was dicing an onion.
Open the can of coconut milk and pour it into a pan. You may need a spoon if the weather has been cold.
Weigh out the lentils and measure the spices, and add them to the pan.
Bring to the boil then simmer for 15-20 minutes or until the lentils are cooked. Stir the pan occasionally and add more water if it starts to stick.