• 1 small head of cauliflower, leaves removed and cut in florets
  • 1 tsp turmeric powder
  • 1 medium onion, chopped and peeled
  • 400g tin of green lentils, drained and rinsed in cold water
  • 1 tsp vegetable oil
  • 1 chopped red chilli
  • 10 cherry tomatoes, halved
  • 1 tbsp fresh coriander, chopped
  • 1 pouch of Loyd Grossman roasted coconut & red chilli madras curry sauce
  • ½ lime, juice only


  1. 1

    Bring a pan of water to the boil and add the turmeric and a pinch of salt. Add the cauliflower and cook for 4 minutes. Drain and set aside. Top Tip: Make sure you rinse the sink out straight away with lots of cold water or it may be dyed yellow.

  2. 2

    Heat the oil in a large pan. Add the onion and cook for 5 minutes until softened and starting to brown. Add the chilli and cook for 1 minute.

  3. 3

    Add the lentils and the sauce. Bring to a low simmer. Add the cauliflower and stir through.

  4. 4

    Squeeze over the lime juice and add the coriander. Serve with rice or warmed naan bread.

Nutritional Details

Each serving provides
  • Energy 2077kj 496kcal 25%
  • Fat 22.9g 33%
  • Saturates 6.5g 33%
  • Sugars 18.1g 20%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

45.4g carbohydrate 17.6g fibre 18.3g protein

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