Serves 2

Cauliflower and lentil curry recipe

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Ready in 15 minutes

1 small onion, sliced
A knob of butter
2 tbsp vegetable oil
300g pack Indian lentil tadka daal ready-meal
200g small cauliflower florets
2 sprigs fresh coriander, chopped
3 tbsp hot water

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1. Put 1 small onion, sliced, a knob of butter and a little vegetable oil into a bowl. Cover with cling film, pierce a few times, then microwave on high (900W) for 5 minutes.
2. Stir and microwave for a further 1-2 minutes, checking continuously, until golden brown. Set aside to cool.
3. Meanwhile, cook a 300g pack Indian lentil tadka daal ready-meal according to packet instructions. Boil 200g small cauliflower florets until tender, drain and tip into a bowl. Add the daal, some chopped fresh coriander and a splash of hot water. Gently mix, then season. 4. Divide between 2 plates and top with the onions and some fresh coriander.

Chef's tip

Serve with boiled basmati rice.

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