Ingredients

2 T vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 1⁄2 cm piece fresh ginger, peeled and grated
2 t ground coriander
2 t ground cumin
1⁄2 t ground turmeric
1⁄3 c scant dried red lentils
150 ml vegetable stock, hot
1 head cauliflower, cut into small florets
1 large carrot, peeled and diced
400 ml tin coconut milk
3⁄4 c frozen green beans, thawed and drained
2 T chopped fresh coriander leaves
1 T lemon juice
salt and freshly ground black pepper
chopped fresh coriander
leaves to garnish

1 Heat 11/2 tablespoons of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time.

2 Rinse the lentils, then stir them into the pan. Pour in the stock, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.

3 Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.

4 Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the beans and cook for 3–4 minutes.

5 Stir in the chopped coriander and lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with extra coriander leaves.