KEY POINTS:
Serves 4
1 cup red lentils
2 Tsp grapeseed oil
1/2 tsp ground cumin
1 small onion, finely diced
1 x 1cm piece of ginger, finely chopped
2 cloves garlic, finely chopped
2 cups vegetable or chicken stock
1 Tbs plain unsweetened yoghurt
1/2 cauliflower, separated into small florets
1 Tbs grapeseed oil
1 tsp garam masala
1 tsp black mustard seeds
Slivered almonds and coriander leaves to serve
1 Preheat oven to 180C. Rinse the lentils to remove any grit then put in an ovenproof dish.
2 Heat a fry pan, add the oil then the cumin and onion, fry until soft then add the ginger and garlic. Add to the lentils with the stock and yoghurt,
Stir and bake for 1 hour.
3 Meanwhile, prepare the cauliflower. Heat a pan, add the oil, garam masala and mustard seeds. When the seeds begin to pop add the cauliflower and stir. Cover for 5 minutes then uncover and stir for another few minutes, until soft. Serve with spoonfuls of the baked lentils.