3 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece ginger, finely chopped
3 tbsp curry paste
75g yellow lentils, rinsed
150ml vegetable stock
1 cauliflower, cut into small florets
1 large carrot, peeled and diced
400ml can coconut milk
75g frozen green beans, thawed
3 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and freshly ground black pepper
sprig of fresh coriander to garnish
Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger and curry paste and cook for 2 minutes, stirring all the time.
Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrots and coconut milk.
Bring the curry back to a gentle simmer and cook for a further 10 minutes or until the vegetables are tender. Stir in the beans and cook for 3–4 minutes.
Serve with Cooked basmati rice, plus mango chutney and naan bread (optional), to serve