Cauliflower and coconut milk curry with sprouts

This is a tasty way to use up cauliflower and sprouts! It is high in vitamin C and dietary fibre and it freezes well.
Ingredients
- 1 tsp turmeric powder
- 1 dstspn med hot tandoori or curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 2 pinches of salt
- 1 dstspn cooking oil.
- 1 onion
- 4 cloves garlic
- ½ a cauliflower
- 10 sprouts
- A thumb sized piece of ginger
- 4 balls of frozen spinach
- 1 tin of coconut milk
- 1 handful of red split lentils
Method
- Peel and thinly slice the onion; peel and grate the garlic.
- Peel and grate the ginger – don’t worry if it doesn’t grate well, it will cook well into the sauce regardless.
- Give the sprouts a good wash and discard any damaged outer leaves. Then thinly slice.
- Roughly chop the cauliflower (stalks, leaves and all) into bite sized pieces.
- Now, heat the oil in a medium sized frying pan on a medium heat; add the garlic, ginger and onion, mix well.
- Then add the spices and curry powder and gently mix well with a wooden spoon.
- Now add the cauliflower and sprouts, mix well and cook for about 30 seconds.
- Open the coconut milk and give it a stir (the fats tend to separate) Now add the coconut milk to your pan. Add the lentils. Give it all a really good stir and cook for about ten minutes.
- Keep an eye on the sauce, giving it an occasional stir. If it starts to boil down too much add a touch of water (about half a mug).
- Add the spinach to the sauce and cook for a further five minutes, gently breaking it down with a fork as it starts to defrost.
- Cook until your sauce has thickened and the cauliflower and lentils are soft.
- Serve with a white and brown rice mix, pitta or cous cous.
- ENJOY!