If, like us, you love curries and like lentils, this is one for you. Or, maybe you just want a curry that is meat-free and still as tasty as ever. Either or, you’ll love this simple-yet-filling midweek meal. It’s delicious, filling and fuss-free. 

Enjoy x

What You Need: The Cauliflower

  • 1 head of cauliflower, broken into bite-sized pieces
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika powder
  • Salt and pepper to taste

What You Need: The Curry

  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  •  3 cloves garlic, crushed
  • 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
  • 1 tbsp curry powder
  • 1/2 tbsp garam masala powder
  • 1/2 tbsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp cinnamon powder
  • 1 tsp salt
  • 1 can chopped tomatoes
  • 10 cherry tomatoes, cut into halves or quarters
  • 1 can coconut milk
  • 1 can cooked brown lentils
  • 2 cups fresh spinach
  • Basmati rice to serve

What to do:

  1. Preheat the oven to 210 C. Line a baking tray with baking paper.
  2. On the paper, toss the cauliflower with the oil and spices until coated. Roast for 40-50 minutes, until crispy and
    golden, set aside.
  3. In a large pot on medium heat, cook the onions in the oil, until soft and translucent.
  4. Pour in the bone broth, add the garlic and all the spices, and stir until fragrant (about 1 minute).
  5. Add the can of tomatoes and diced tomatoes, continuously stirring, to combine everything.
  6. Allow to simmer for 5 minutes.
  7. Add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until liquid is
    absorbed and lentils are tender making sure that everything heated through, about 5
  8. Serve with Basmati rice for extra flavour.