2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2.5 cm piece fresh ginger, peeled and grated
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
⅓ cup dry red lentils
250 ml vegetable broth, hot
1 head cauliflower, cut into small florets
1 large carrot, peeled and diced
400 ml can coconut milk
¾ cup frozen green beans or peas, thawed and drained
large handful of spinach (optional)
2 tbsp chopped fresh cilantro (fresh coriander) leaves (plus more for garnish)
1 tbsp lemon juice
salt and freshly ground black pepper
In a large saucepan, heat 1½ tbsp of the oil and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger, coriander, cumin and turmeric and cook for 2 minutes.
Stir in the lentils. Pour in the broth, bring to the boil, then reduce the heat, cover and leave to gently simmer for 10 minutes.
Meanwhile, heat the remaining oil in a frying pan and fry the cauliflower for 2–3 minutes until lightly browned. Add to the lentil mixture with the carrot and coconut milk.
Bring the curry to a gentle simmer and cook for a further 10 minutes, or until the vegetables are tender. Stir in the beans/peas (and spinach, if using) and cook for 3–4 minutes.
Stir in 2 tbsp of cilantro and the lemon juice, then season to taste with salt and freshly ground black pepper. Spoon onto a warmed serving dish or into four warmed serving dishes and garnish with additional cilantro.