Prep time: 10 mins

Cook time: 40 mins

Serves: 5

Cals 251/ C 36g/ P 13g/ F 3g

Ingredients

• 1kg spud lite potatoes, diced
• 1 and ½ head of cauliflower, broken into florets
• 1 brown onion, diced
• 3 garlic cloves, minced
• 1 cm ginger, minced
• 400g tinned tomatoes
• 400g tinned brown lentils
• 1 tsp mustard seeds
• ½ tsp garam masala
• 3 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp salt
• ½ tbsp olive oil

Method

1. In a large pan fry the cauliflower florets and potato for 8 minutes or until they have brown spots on them. Set aside.
2. Add the mustard seeds to the empty pan and when they pop add the onion. Fry for 5 minutes. Add the minced garlic and ginger and cook for 2 more minutes.
3. Add the tinned tomatoes and spices.
4. Add the potato and cauliflower and cook on a medium heat for 15 – 20 minutes or until the vegetables are tender. Add salt to taste. 
5. Add 1 tbsp of water if the mixture sticks to the pan.