Creamy Cauliflower & Coconutty Lentils

Preheat the oven to 200°C.

Mince the garlic and ginger (no need to peel the ginger). Finely dice the shallot. Finely slice the chilli. Roughly chop the almonds.

Heat a large pot or saucepan with a good drizzle of olive oil over medium heat. Add the shallots and cook for 5-6 mins until translucent.

Meanwhile, chop the cauliflower into bite sized pieces and set aside any leaves. Add the cauliflower florets to a large baking tray and drizzle with olive oil, salt and pepper and half of the hot paprika. Toss well and roast for 15 mins, then give them a shake and add the cauliflower leaves to the tray and roast for another 15 mins until the cauliflower and leaves are roasted and golden on the edges.

Add the remaining smoked paprika, chilli if using, curry powder, garlic, ginger and tomato purée to the pot and cook for 1-2 mins, stirring continuously, until fragrant. Take care not to burn them. Then add the lentils, coconut milk, tinned tomatoes, almond butter, stock cube and water. Bring to the boil and then lower to a simmer. Cook for 25-30 mins until the lentils are tender.

When the lentils are cooked through, you have the option to blend them into a creamy sauce or leave them as they are, both ways are delicious. If blending, let it cool slightly before pouring into a blender or use a stick blender to blend until smooth.

Add the cauliflower and leaves to the lentils and top with the fresh chilli, pickled onions, and roasted almonds and a drizzle of olive oil to finish.