Ingredients

• 1 tbsp coconut oil

• 1 onion, chopped

• 1 tbsp garam masala

• 1 tbsp turmeric

• 200g red lentils

• 400ml can coconut milk

• small handful coriander, chopped

• cooked wholegrain basmati rice, to serve

• coconut yoghurt, to serve

• 1 cauliflower, split into florets, the stalk cut into cubes

• 1/2 large butternut squash, cut into cubes

• 1 tbsp extra virgin olive oil

Method

1. Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender.

2. Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.

3. Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander.

4. Serve with rice and yogurt, or Homemade gluten free Naan bread (recipe below)!