How to make a warming potato and lentil curry with crumbled cauliflower

With warming spices, this vegetable packed curry is a comforting meal as the nights start to draw in

Potato and lentil curry with crumbled cauliflower

It's tasty, simple to rustle up and ideal when you're cooking for a group.

500g maris pipers, roughly cubed
175g red split lentils
70g tinned chickpeas
4tbsp curry powder
1 clove of garlic
1 thumb of ginger
1 small onion, peeled
2 green chillies
1tsp cumin seeds
1tsp ground turmeric
1 tin of chopped tomatoes
2 handfuls of spinach
500ml water
1 bunch of fresh coriander
1 small head of cauliflower
Rapeseed or olive oil spray to sauté

Parboil the potatoes for 5 minutes, then drain. Blend together the garlic, ginger, onion and chillies then heat some oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about 3 minutes on a gentle heat. Add the curry powder and cook for 1 minute more.

Put the potatoes, tomato, water and lentils in the saucepan and bring to the boil. Season. Cook for about 15 minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.

Add the spinach and chickpeas stir well and top with chopped coriander. Meanwhile, prepare the cauliflower. Either grate it or blitz it in a food processor until it becomes a coarse crumb. Transfer to a bowl and cover with cling film. Microwave for 3 minutes and serve with the curry.

For more recipes, visit lovepotatoes.co.uk