Potato and cauliflower are a favourite combination for curry and they are delicious cooked with lentils in a mildly spiced sauce. Served with a fresh carrot chutney and fruit and nut raita, this healthy meal will be relished by meat-eaters as well as vegetarians. Serve with basmati rice or naan bread.
The vegetables can be varied according to whatever is available or preferred. For example, try chunks of courgette and aubergine with, or instead of, the cauliflower, or small whole okra or cut green beans with the tomatoes. * Additional pulses can be added. Black-eyed beans and chickpeas are particularly good. If using dried pulses, soak them overnight, then drain and cook them in boiling water for 45–60 minutes or until almost tender before adding them to the curry. Canned pulses, well drained, should be added towards the end of the cooking time.
This curry is full of vegetables. Together with the lentils they provide valuable dietary fibre, vitamins and minerals. * Vegetables play a protective role in fighting degenerative diseases and this recipe shows that eating 5 portions of fruit and vegetables daily can be easy and exciting. * Uncooked accompaniments and salads boost the vitamin content of a meal as well as providing a variety of complementary textures and flavours.
A, B6, C, E, folate, iron, phosphorus * B1, calcium, copper, potassium, zinc * B2