Golden happy times
287 kcal VE
Flavours: 1 tsp turmeric, 3g fresh ginger, 7 cardamon pods, 2 garlic cloves, ½ tbsp. mango/amchoor powder, 1 tbsp lemon juice, 1 stock cube, 1 tbsp mustard seeds, 1 tbsp ground coriander, ½ tsp cumin, pepper
Bulk: 200g cauliflower florets, 1 tin chickpeas, 1 large white onion, 50g red lentils
Jazzy: add some cubed firm tofu pieces to make this dish extra golden!
Great with: Basmati rice and/or naan bread
Store: can keep in the fridge and re-heat the next day
Lets cook: Start by frying the sliced onion on a medium heat for 4 minutes. Add the turmeric, grated ginger, crushed garlic, mango/amchoor powder, coriander, cumin, pepper and mustard seeds. Stir fry for a further 4 minutes. Next add 700ml boiling water water, lentils, cardamom pods, stock cube and lemon juice. Leave to simmer on a low-medium heat. After 30 minutes cooking, add the cauliflower and chickpeas. The lentils should go mushy and thicken the sauce. Cook for a further 15 minutes and then dish up