Cooks’ Ingredients Gunpowder Spice adds a fiery warmth to these lentils with roasted cauliflower, while coconut milk brings a cooling creaminess. It makes a brilliant Bonfire Night supper, or just freeze excess portions for any vegan guests over the festive period.
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Heat 2 tbsp oil in a wide sauté pan or large saucepan and cook the onions and ginger with a large pinch of salt for 8-10 minutes until softened. Add the garlic, 1-11⁄2 tbsp gunpowder spice (to taste), the turmeric and curry leaves; cook for a further 4-5 minutes, stirring. Meanwhile, preheat the oven to 200oC, gas mark 6.
Stir in the lentils until coated, followed by the stock and coconut milk. Bring the mixture to a simmer and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and have broken down to a dal consistency (add a little extra water towards the end of cooking, if needed).
While the lentils are simmering, put the cauliflower in a large bowl and toss with the remaining 3 tbsp oil and 1 tbsp gunpowder spice. Season, then spread out on 1-2 large baking trays and roast for 25-30 minutes until tender and golden. Stir the roasted cauliflower into the cooked lentils and season. Ladle into bowls, dollop over the coconut yogurt alternative and scatter with smoked almonds (if using) and coriander leaves. Serve with warm naan or rice, if liked.
To freeze: Portion the cooled dish into airtight containers or freezer bags, then freeze for up to 3 months. Defrost overnight in the fridge and reheat with a splash of water until piping hot.